Fat-free pineapple upside down cake (ovo lact

12 servings

Ingredients

Quantity Ingredient
Nonstick cooking spray
⅓ cup Brown sugar; packed
2 tablespoons Light corn syrup (karo)
1 tablespoon Lemon juice
7 Canned pineapple rings; drai
1 cup Flour
¼ cup Cornstarch
1½ teaspoon Baking powder
½ teaspoon Salt
1 cup Sugar
⅔ cup Skim milk
2 Egg whites
⅓ cup Light corn syrup (karo)
1 teaspoon Vanilla

Directions

Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. Each serving provides: 200 Calories, :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

Related recipes