Fat-Free Pineapple Upside Down Cake

Title: Fat-Free Pineapple Upside Down Cake

Categories: Cakes, Low-cal

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

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 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.

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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