Summertime Pineapple Upside-Down Cake
1/2 cup reduced-calorie stick margarine
1/2 cup granulated sugar
9 packets (or 1 tablespoon) Sweet 'N Low® granulated sugar substitute
1/4 cup liquid egg substitute
1 3/4 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup skim milk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
½ cup chopped fresh or juice packed pineapple
¾ teaspoon almond extract
1 tablespoon lemon zest
Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray. Place 1 tablespoon margarine in prepared pan. Place in oven, 2-3 minutes, until margarine melts. Remove; swirl margarine to coat pan. Sprinkle with 3 packets or 1 teaspoon bulk Sweet 'N Low. Place pineapple over bottom of pan; set aside.
In large bowl with electric mixer at high speed, beat remaining margarine, sugar, remaining Sweet 'N Low, egg substitute, vanilla, and lemon zest until smooth. Into a small bowl sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition.
In separate metal bowl with electric mixer at high speed, beat egg whites and cream of tartar until stiff; fold into batter. Spoon batter into prepared pan. Bake 40-45 minutes, or until wooden toothpick inserted in center comes out clean. Immediately invert onto a wire rack.
Nutrients per serving:
Calories 150, Fat 4 grams, % of Calories from Fat: 24%, Cholesterol < 1 mg, Sodium 110 mg, Protein 3 grams, Carbohydrate 25 grams.
2 Starch, 1 Fat