| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Low-fat |
12 |
Servings |
INGREDIENTS
|
|
No-Stick cooking spray |
| 1/3 |
c |
Brown sugar, packed |
| 2 |
T |
Light corn syrup, Karo |
| 3 |
t |
Lemon juice |
| 7 |
|
Canned pineapple rings |
|
|
well-drained |
| 1 |
c |
Flour |
| 1/4 |
c |
Cornstarch |
| 1 1/2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1 |
c |
Sugar |
| 2/3 |
c |
Skim milk |
| 2 |
|
Egg whites |
| 1/3 |
c |
Light corn syrup, Karo |
| 1 |
t |
Vanilla |
INSTRUCTIONS
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup
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. Each serving provides: 200 Calories, 2 g
protein, 47 g carbohydrate, 0 mg cholesterol, 160 mg sodium Source:
Karo pamphlet * Typed for you by Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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