Recipe - Pineapple Upside Down Cake (Ss)

1 One fourth cup Brown sugar
2 tablespoon Corn syrup
20 ounce Pineapple rings in juice
Three fourths cup Sugar
One fourth cup Egg substitute
2 teaspoon Vanilla
One fourth cup Skim milk
1 One half cup Flour
1 teaspoon Baking powder

Preheat oven to 375°F. Lightly spray 9x13 inch baking dish with nonfat
cooking spray.

Combine 1 cup of brown sugar and corn syrup in baking dish and spread
evenly across bottom. Drain pineapple, reserving juice. Arrange pineapple
slices on top of sugar mixture and place cherry in center of each slice.

In a large bowl, combine sugar, egg substitute, vanilla, skim milk and 1/4
cup brown sugar and mix until blended smooth. Add flour and baking powder
and mix well. Stir in Three fourths cup of reserved pineapple juice and mix well.

Pour batter over pineapple slices and bake in preheated oven for 35
minutes, until knife inserted in center comes out clean. Cool cake for 10
minutes, invert onto serving platter.

Serves 16, 184 calories per serving, Dietary Fiber 1 gram.

From Jyl Steinback's "Recipes for Fat Free Living Desserts".

Typed by Gail Shermeyer 4paws@netrax.net.

Recipe by: Successful Slimming Magazine

Posted to MCRecipe Digest V1 #979 by 4paws@netrax.net (ShermeyerGail) on
Jan 02, 1998