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Title: Fat-Free Pineapple Upside Down Cake
Categories: Cake Lowfat
Yield: 12 Servings
| No-Stick cooking spray | ||
| 1/3 | c | Brown sugar, packed |
| 2 | tb | Light corn syrup (Karo) |
| 1 | tb | Lemon juice |
| 7 | Canned pineapple rings well-drained | |
| 1 | c | Flour |
| 1/4 | c | Cornstarch |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Sugar |
| 2/3 | c | Skim milk |
| 2 | Egg whites | |
| 1/3 | c | Light corn syrup (Karo) |
| 1 | ts | Vanilla |
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, 2 g protein, 47 g carbohydrate, 0 mg cholesterol, 160 mg sodium
Source: Karo pamphlet Typed for you by Karen Mintzias
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