| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Low-fat |
12 |
Servings |
INGREDIENTS
|
|
No-Stick cooking spray |
| 1/3 |
c |
Brown sugar, packed |
| 2 |
tb |
Light corn syrup (Karo) |
| 3 |
ts |
Lemon juice |
| 7 |
|
Canned pineapple rings well-drained |
| 1 |
c |
Flour |
| 1/4 |
c |
Cornstarch |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar |
| 2/3 |
c |
Skim milk |
| 2 |
|
Egg whites |
| 1/3 |
c |
Light corn syrup (Karo) |
| 1 |
ts |
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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