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6/1/08 12:01 A

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Hawaiian Upside-Down Coffeecake
JoAnna M. Lund

There's something fun about baking a dessert that looks aboslutely plain when it emerges from the oven, but flip it over and-SURPRISE! You've got a magnificent cake that makes any occassion a celebration.
Serves 8

3/4 cup Splenda
2 (8-ounce) cans sliced pineapple, packed in fruit juice, drained, and 1/2 cup liquid reserved
4 maraschino cherries, halved
1 tablespoon + 1 teaspoon I Can't Believe It's Not Butter! Light margarine
1 egg or equivalent in egg substitute
1 teaspoon vanilla extract
1 1/2 cups Bisquick Reduced-Fat Baking Mix

Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. Sprinkle 1/4 cup Splenda over bottom. Evenly place pineapple slices on bottom of pan. Place cherry halves in pineapple holes, cut-side up. In a medium bowl, combine margarine and remaining 1/2 cup Splenda. Add pineapple liquid, egg, and vanilla extract. Mix well to combine using an electric mixer. Add baking mix. Continue beating with mixer for 3 minutes on medium speed. Pour batter over pineapple. Bake for 25 to 30 mintues or until a toothpick inserted in center comes out clean. Loosen sides with a knife and invert immediately onto serving plate. Cut into 8 servings.

Each serving equals:
DIABETIC: 1 Starch, 1/2 Fruit, 1/2 Fat
143 Calories, 3gm Fat, 2gm Protein, 27gm Carbohydrate,
279mg Sodium, 30mg Calcium, 1gm Fiber
HE: 1 Bread, 1/2 Fruit, 1/4 Fat, 1/4 Slider, 5 Optional Calories

"The Healthy Exchanges Diabetic Desserts Cookbook, pg. 177"

 current weight: 185.0 
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