INDIVIDUAL PEACH UPSIDE-DOWN CAKE
Makes 4 Servings
1 Serving = 4 PointsPlus™
3 TBSP light butter, divided4 TBSP light brown sugar
2 medium peaches, peeled
2 tsp chopped crystalized ginger
1/2 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/3 cup Splenda granulated
1/2 cup low-fat buttermilk, room temperature
1/2 tsp vanilla extract
Preheat oven to 350º.
Place 1/2 TBSP butter in the bottom of 4 (6 oz) ramekins. Sprinkle 1 TBSP light brown sugar in each of the ramekins. Cut each peach in half, slice, and place in the bottom of each ramekin. Sprinkle 1/2 tsp chopped ginger on top of the peaches. Set aside.
Add the wet ingredients to the dry ingredients. Pour over the peaches in the ramekins.
Place on the middle rack of the oven and bake 20 to 25 minutes.
Place on a rack and cook for at least 5 minutes.
Run a knife carefully around the edge of each ramekin and turn upside down onto a serving plate.
This can be served 'as is' or with a dollop of fat-free whipped topping (which wouldn't add any PointsPlus™ value) or with a small scoop of really good vanilla bean ice cream (but you'd have to adjust the PointsPlus™ value).
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. ***