- Total Time
Pour the half-and-half into a 2-quart glass measuring cup or bowl and microwave on High until it begins to boil, which will take about 2 minutes.
fat-free half-and-half1 cup(s)
regular liquid egg substitute½ cup(s)
cake flour1 cup(s)
vanilla extract½ tsp
table salt⅛ tsp
peach(es)1 medium, ripe, peeled, halved, pitted, and chopped
fresh blueberries¾ cup(s)
powdered sugar1 Tbsp
- Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat; set aside.
- Put the egg substitute in a medium bowl. Gradually whisk in the flour, then the granulated sugar, vanilla, and salt until blended. Whisk in the hot half-and-half (the batter will be lumpy); set aside for 1 hour.
- Meanwhile, preheat the oven to 400°F. Spray a 9-inch round cake pan with nonstick spray.
- Stir the batter well and pour into the pan. Dot the surface evenly with the peach and blueberries. Bake until puffed and light golden brown, 35 – 40 minutes. Dust with the confectioners’ sugar. Cut into wedges and serve warm. Yields 1⁄8 of dessert per serving.