----------------------------------TOPPING----------------------------------
1/4 c Sugar, light brown, packed 7 ea Pineapple rings, canned,
2 T Corn syrup, light - well-drained
1 T Lemon juice 7 ea Cherries, Maraschino
------------------------------------CAKE------------------------------------
1 c Flour 2/3 c Milk, nonfat
1/4 c Corn starch 2 ea Egg whites
1 1/2 ts Baking powder 1/3 c Corn syrup, light
1/2 ts Salt 1 ts Vanilla
1 c Sugar
TOPPING:
Place brown sugar, corn syrup and lemon juice in 9-inch round cake
pan that has been sprayed with nonfat cooking spray. Stir to
combine. Place pan in 350-degree F oven 3 minutes. Remove. Arrange
pineapple rings and cherries in pan. Set aside.
CAKE:
Combine flour, corn starch, baking powder and salt in large bowl.
Combine sugar and milk in separate bowl, and with wire whisk or
fork mix together 1 minute. Add egg whites, corn syrup and vanilla
and stir until blended. Gradually stir into flour mixture until
smooth.
Spoon batter over pineapple. Bake at 350 degrees F until wood pick
inserted in center comes out clean, 35 to 40 minutes. Immediately
loosen edges of cake from pan and invert onto serving platter.
Per serving: 275 calories; 276 mg sodium; 0 cholesterol; 0 fat;
67 g carbs; 3 g protein.
