Pineapple Upside Down Coffeecake

Pineapple Upside Down Coffeecake 

This easy coffeecake will put a smile on the grumpiest grump around with it's "sun-shiney" flavors! Most sleepy heads won't even mind having to wake up early to partake of it.

Serves 8

2 tablespoons Brown Sugar Splenda
1 cup canned sliced pineapple, packed in fruit juice, drained and liquid reserved (8-ounce can)
2 maraschino cherries, halved
1 1/2 cups Bisquick reduced-fat baking mix
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation nonfat dry milk powder
1/4 cup chopped walnuts (1 ounce)
1 egg beaten or equivalent in egg substitute
1 cup unsweetened applesauce
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with butter-flavored cooking spray. Evenly sprinkle Brown Sugar Splenda. Place cherry halves in center of pineapple slices, cut side up. In a large bowl combine baking mix, dry pudding mix and dry milk powder. Stir in walnuts. In a small bowl, combine egg, applesauce and vanilla extract. Add enough water to reserved pineapple juice to make 1/2 cup. Stir into applesauce mixture. Add to dry baking mix mixture. Mix well to combine. Evenly spread batter over pineapple slices. Bake 40 to 45 minutes. Place pan on wire rack and cool for 15 minutes. Cut into 8 pieces.

Each serving equals:
HE: 1/2 Fruit, 1/4 Skim Milk, 1/4 Protein, 1/4 Fat, 16 Optional Calories
189 Calories, 5gm Fat, 5gm Protein, 31gm Carbohydrate,
448mg Sodium, 1gm Fiber
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Fruit

"Healthy Exchanges Food Newsletter, September 1995, pg. 9."

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