Paula Deen's Pineapple Upside Down Biscuits (Lighter Version) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Here is a lighter version of Paula Deen's Pineapple Upside Down Biscuits recipe. I love the simplicity of the recipe. It doesn't taste like your grandmother's pineapple upside down cake, but it is a delicious salty & sweet dessert that you can make with the kids! (I used a low calorie sweetener that measured cup for cup like sugar.) Ingredients:
1/4 cup brown sugar |
1/4 cup low calorie sweetener |
1 (8 ounce) can crushed pineapple, drained with juiced reserved |
1/8 teaspoon cinnamon (or to taste) |
1/4 cup smart balance light butter spread |
10 maraschino cherries |
1 (12 ounce) can refrigerated buttermilk biscuits (reduced fat) |
Directions:
1. Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
2. Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
3. Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
4. Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.
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