1 1/4 c Brown sugar
2 tb Corn syrup
20 oz Pineapple rings in juice
3/4 c Sugar
1/4 c Egg substitute
2 ts Vanilla
1/4 c Skim milk
1 1/2 c Flour
1 ts Baking powder
Preheat oven to 375F. Lightly spray 9×13 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 3/4 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”.
Yields
16 Servings