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The Recipe Instructions |
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Ingredients
2 tbsp stick margarine
2 tbsp brown sugar - (firmly packed)
4 slice water-packed canned pineapple, drained
2 maraschino cherries, cut in half
1 1/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
5 tbsp stick margarine, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1/2 cup low-fat (1%) milk
Directions
Preheat the oven to 350 degrees.
In an 8- by 8-inch baking pan, over low heat, melt the margarine. Remove
from the heat and stir in the brown sugar. Place the pineapple slices on
the sugar mixture, centering the slices closely in the center of the pan so
all the pieces are touching. Place a cherry half in the center of each
pineapple slice.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another medium bowl, with an electric mixer at medium speed, beat the
margarine and granulated sugar until blended, about 1 minute. Add the egg
and vanilla and continue beating until smooth, about 30 seconds. The
batter will be thin. Add the flour mixture to the batter in thirds,
alternating with milk, blending until smooth, 2 minutes. Spoon the batter
on top of the pineapple mixture and spread evenly.
Bake until golden brown, about 25 to 35 minutes. Unmold by sliding a thin
knife around the cake, pressing against the pan. Invert onto a cake plate.
Serve warm.
This recipe yields 12 servings. Serving size: 1 piece.
Exchanges Per Serving: 1 1/2 Fat, 1 Carbohydrate.
Nutrition Facts: Calories 148; Calories from Fat 66; Total Fat 7g;
Saturated Fat 1g; Cholesterol 18mg; Sodium 231mg; Carbohydrate 18g;
Dietary Fiber 0g; Sugars 8g; Protein 2g.
Comments: This delicious and pretty dessert uses only 1/4 the usual amount
of sugar. A 2-inch square goes a long way. Serve warm with light whipped
topping.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-22-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 178 Calories; 7g Fat (36.1% calories
from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 253mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Fat; 1 Other Carbohydrates.
NOTES : Recipe from "Forbidden Foods Diabetic Cooking" by Maggie Powers,
MS, RD, CDE and Joyce Hendley, MS, (© American Diabetes Association, 2000)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Maggie Powers, MS, RD, CDE and Joyce Hendley, MS
Preparation Time: 0:00
Servings: 12
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