Pineapple Upside-Down Gingerbread

Shared by: Anni

5 Points Per Serving

1 tablespoon unsalted margarine, melted

1/3 cup firmly packed light brown sugar

1 tablespoon lemon juice

9 rings canned pineapple in juice, drained

1 3/4 cups all purpose flour

1/4 cup cornstarch

1 teaspoon each ground cinnamon and ginger

1/2 teaspoon each backing soda and baking powder

1/2 teaspoon salt

1/3 cup molasses

1/3 cup granulated sugar

1/4 cup canola or vegetable oil

2 large egg whites

1 cup low-fat milk (1%)

Preheat oven to 350º. Lightly grease a 9x9x2 baking pan. In the pan, stir together the butter, brown sugar, and lemon juice, then spread the mixture evenly over the bottom. Arrange the pineapple rings on top. Into a medium-sized bowl, sift together the flour, cornstarch, cinnamon, ginger, baking powder, baking soda and salt. In a large bowl whisk together the molasses, granulated sugar, oil and egg whites. Add half of the flour mixture and half of the milk to the molssases mixture and stir until just blended. Repeat with the flour and milk, taking care not to overmix. Pour the batter into the prepared pan, spreading it evenly over the fruit. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack and let cool for 5 minutes, then invert onto a serving platter.

Serves 9

Calories - 251 Saturated Fat - 2g Total fat - 8g Protein - 4g Carbohydrate - 41g Fiber - 1g Sodium - 214mg Cholesterol - 5mg