Mini Berry Cakes

Dieting or not, everybody wants dessert. So why not take a bite and make this cute little cake-like creation? This mini dessert will satisfy the sweet tooth craving without pushing your calorie intake to the limit. It may be quite small but it's jam packed with fruity flavors! YUM!

Also, it gives me a chance to show off some of my new dishes! I got 4 white square snack plates, 4 Mini Trifle dishes, and the Tasting Party Ramekins set, both from Pier1. Mommy loves me.

A few notes about the recipe before I jump in. 

This recipe is courtesy of Diabetic Living  magazine and the BHG Test Kitchen.

The original recipe calls for:

6 6-ounce ramekins or quiche dishes - I used 6 2.75 oz ramekins and halved the recipe. Nutritional info altered.

Fresh berries - I used frozen, then thawed. Fresh would work better and the top would bake more completely.

Eggs - I used Egg Substitute. Nutritional info not altered.

Fat Free Milk - I used 1%. Nutritional info not altered.

Here is the halved recipe. You can obviously double it for the bigger pans.

Mini Berry Cakes

serves 6

Non Stick Cooking Spray

1/4 c. Egg Substitute

1/8 c. Sugar

1/2 t. Vanilla

Dash of Salt

1/2 c. 1% Milk

1/4 c. Flour

1/4 t. Baking Powder

1 1/2 c. Assorted Berries (blueberries, raspberries, strawberries, etc.)

Preheat over (toaster oven!) to 400 degrees.

Place ramekins on baking sheet and spray with non-stick spray.

In small bowl whisk egg and sugar until combined. Add and blend in the vanilla and salt. Whisk in milk until combined and smooth.

Divide berries between dishes and pour batter over the berries. The batter will not completely cover the berries. 

Bake 20 minutes, or until puffed and golden brown. 

Mine didn't turn golden brown. As you can see in the picture above, they turned grey. I had to thaw my berries in warm water, and obviously didn't drain them well enough. Too much juice was in the bottom of the ramekins so it blended with the batter and didn't turn out as pretty as planned. But! That's ok. It was yummy.

Nutritional Info (not altered to reflect 1% milk or Egg Substitute):

Cal 70.5

Fat 1

Carb 13

Prot 2.5

All-Purpose Flour

Hash-Brown Egg Cups with Ham

Breakfast Time!!!!  

(not really, I just finished dinner :)

I found this is my Pillsbury's Favorite Casseroles cookbook, under recipes for two. These breakfast cups take a bit more time than a bowl of cereal, and more effort than pancakes, but are quite delicious and worth the work. Have this on a slower morning where you have about an hour to dedicate to breakfast, like a family breakfast day.

Make sure you have ramekins for these tasty cups.

Hash-Brown Egg Cups with Ham
serves 2


3/4 c. shredded Cheddar Cheese
2 c. Refrigerated shredded Hash Browns (or dry hash-browns, soaked as label says)
1/4 c. chopped Green Onions
1/2 t. Seasoning Salt (Johnny's)
1/8 t. Pepper
2 Eggs
1/4 c. chopped Ham
1/8 t. Italian Seasoning

Heat oven to 400º F. Spray 2 (2-cup) ramekins with cooking spray. Reserve 2 T. of the cheese for topping. In medium bowl, mix remaining cheese, potatoes, onions, 1/4 t. of the seasoning salt, and pepper. Press mixture in bottom and up side of each bowl, and the bottom.


Bake 25-30 mins until golden brown. Remove from oven and divide ham into the two hash-brown cups. Break Egg over ham. Sprinkle with seasoning salt, Italian seasoning, and cheese.


Bake 8-12 minutes longer. 8 minutes for soft set and 12 for hard cooked.

Nutritional Info: (not including ham)
430 cal
20g fat
43g carb
21g prot

This is a great alternative to a fried egg. Chelle doesn't like fried eggs, but she was willing to try this baked egg dish. If you know someone who will only eat their eggs scrambled, scramble the egg before you put it in the hash-brown cup.

Also, this is so easy to double and kids can have fun helping shape the hash-browns in the ramekins.

Egg