A low-calorie Pineapple Upside-Down Cake that's both delicious and lighter in calories than traditional recipes:
Ingredients:
1 can (20 oz) pineapple slices in juice, drained (reserve 1/2 cup of the juice)
5 maraschino cherries
1/4 cup unsweetened applesauce
1/4 cup light brown sugar
2 tbsp honey
2 tbsp unsalted butter, melted
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup nonfat plain Greek yogurt
1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Coat an 8-inch square baking dish with cooking
spray.
3. Arrange the pineapple slices in a single layer
in the bottom of the baking dish.
4. In a small bowl, whisk together the reserved
pineapple juice, applesauce, brown sugar, honey, and melted butter until
smooth. Pour the mixture over the pineapple slices.
5. In a medium bowl, whisk together the all-purpose
flour, whole wheat flour, baking powder, baking soda, and salt.
6. In a separate bowl, whisk together the eggs,
Greek yogurt, and vanilla extract until smooth. Gradually add the flour mixture
to the egg mixture, stirring until just combined.
7. Pour the batter over the pineapple mixture into
the baking dish.
8. Bake for 25 to 30 minutes or until a toothpick
inserted in the center comes out clean.
9. Allow the cake to cool in the baking dish for 5
minutes, then carefully invert it onto a serving plate.
10. Serve
warm or at room temperature.