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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, January 5, 2012

Apple Upside-Down Cake

Makes 9 servings
1 serving = 5 PointsPlus™

Prep time: 25 minutes
Cooking time: 55 minutes

1/3 cup light butter
1/3 cup Splenda Brown Sugar Blend
6 small apples, halved, stems removed, cored
1 1/3 cups whole wheat flour
tsp baking powder
1 tsp ground ginger
2 tsp ground cinnamon
2/3 cup fat-free skim milk
1/4 cup light butter
1/4 cup fat-free egg substitute
1 tsp vanilla extract
2/3 cup Splenda Granulated Sugar

Preheat oven to 350 degrees.

Place 1/3 cup light butter in a 9x9x2 inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar blend over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.

Meanwhile peel remaining apples. Coarsely shred; set aside. In bowl combine flour, Splenda Granulated Sugar, baking powder, ginger and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg substitute and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples spread evenly (apple may be exposed; some butter may come to the surface).

Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes.

Serve alone or with Fat Free Cool Whip.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Loving Life(time)!

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