---------- Recipe via Meal-Master (tm) v8.00

      Title: Fat-Free Pineapple Upside-Down Cake
 Categories: Desserts, Cakes, Low-fat
      Yield: 8 servings

----------------------------------TOPPING----------------------------------
    1/4 c  Sugar, light brown, packed          7 ea Pineapple rings, canned,
      2 T  Corn syrup, light                        - well-drained
      1 T  Lemon juice                         7 ea Cherries, Maraschino

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      1 c  Flour                             2/3 c  Milk, nonfat
    1/4 c  Corn starch                         2 ea Egg whites
  1 1/2 ts Baking powder                     1/3 c  Corn syrup, light
    1/2 ts Salt                                1 ts Vanilla
      1 c  Sugar

  TOPPING:

  Place brown sugar, corn syrup and lemon juice in 9-inch round cake
  pan that has been sprayed with nonfat cooking spray. Stir to
  combine.  Place pan in 350-degree F oven 3 minutes. Remove. Arrange
  pineapple rings and cherries in pan. Set aside.

  CAKE:

  Combine flour, corn starch, baking powder and salt in large bowl.

  Combine sugar and milk in separate bowl, and with wire whisk or
  fork mix together 1 minute.  Add egg whites, corn syrup and vanilla
  and stir until blended.  Gradually stir into flour mixture until
  smooth.

  Spoon batter over pineapple. Bake at 350 degrees F until wood pick
  inserted in center comes out clean, 35 to 40 minutes. Immediately
  loosen edges of cake from pan and invert onto serving platter.

  Per serving: 275 calories; 276 mg sodium; 0 cholesterol; 0 fat;
  67 g carbs; 3 g protein.

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