Yield:
12 ServingsIngredients:
| Nonstick cooking spray | ||
| 1/3 | c | sugars, brown brown sugar; packed |
| 2 | tb | Light corn syrup (karo) |
| 1 | tb | lemon juice, lemon juice |
| 7 | Canned pineapple pineapple, raw rings; drai | |
| 1 | c | wheat Flour, flour |
| 1/4 | c | cornstach |
| 1 1/2 | ts | baking powder |
| 1/2 | ts | salt |
| 1 | c | sugars sugar |
| 2/3 | c | Skim milk, nonfat milk |
| 2 | egg white | |
| 1/3 | c | Light corn syrup (karo) |
| 1 | ts | vanilla |
Preparation for Low Fat and Healthy Pineapple upside down cake (ovo lacto) Recipe:
Spray 9-inch cake pan with cooking spray. Add brown sugar, cornsyrup 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.
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