Well, I really wanted to post pics with this recipe, but blogspot is having some issues. This is so tasty.....I didn't want to wait to share this. For those who are local to me, Wally World has cranberries for $1 a bag! Stock up! Freeze them!!!
CRANBERRY UPSIDE DOWN
CAKE
Makes 8 Servings
1 Serving = 4 PointsPlus™
TOPPING:
2 TBSP light butter,
softened
1/2 cup Splenda granulated2 cups fresh or frozen cranberries
CAKE:
1 1/3 cups all-purpose flour1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup Splenda granulated
1/2 cup light butter, softened
1/4 cup fat-free egg substitute
1 tsp vanilla
1 tsp lemon zest
2/3 cup fat-free milk
Preheat oven to 350ยบ.
Butter a 9-inch round baking
pan with 2 TBSP light butter. Sprinkle with 1/2 cup Splenda
granulated; shake pan to coat. Place the cranberries in the pan and
spread out evenly. Set aside.
Combine flour, baking powder & salt in a small bowl. Set aside.
Combine 3/4 cup splenda granulated & 1/2 cup butter; beat at medium speed until well combined. Add egg substitute, vanilla and lemon zest; continue beating until well combined. Add flour mixture & milk; beat on low speed until well combined.
Spread batter over
cranberries in prepared pan. Bake for 40 – 50 minutes or until a
wooden toothpick inserted in the center comes out clean and the top
is golden brown.
Place the pan on a cooling
rack and let stand for 10 minutes. Run a knife around the inside of
the pan to loosen the cake and invert onto a plate.
This can be served 'as is'
or with a dollop of fat-free whipped topping.
Enjoy!!!!!
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. ***
Later!
Loving
Life(time)!Jan
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