Crock Pot Splenda Raspberry Pudding

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 10 ounces frozen raspberries, thawed
• 1/2 cup splenda granular
• 1/2 cup butter or 1/2 cup margarine, softened
• 3/4 cup splenda granular
• 2 eggs
• 1/2 cup milk
• 1/2 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 dash salt

Recipe

• 1 drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• 2 in greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside. if using the crockpot only. line with tin foil and grease.
• 3 cake topping: in a large bowl, beat butter with sugar until light and fluffy.
• 4 beat in eggs, 1 at a time, then vanilla.
• 5 in separate bowl, whisk together flour, baking powder and salt.
• 6 add to butter mixture alternately with milk and flour mixture.
• 7 dollop evenly over raspberries, smoothing top; set aside.
• 8 in a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• 9 cook for 4 hours. check after 3 1.2 hours.
• 10 let cool slightly before serving.