Pineapple Upside-Down Cup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A sunny-colored moist dessert that gets its fruity flavor from crushed pineapple and lemon gelatin while still warm from the oven. The recipe was submitted by Anna Polhemus. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
20 ounces unsweetened crushed pineapple |
1/3 ounce sugar free lemon gelatin |
egg substitute (equivalent to 2 eggs) |
1 egg white |
3/4 cup sugar |
1 teaspoon vanilla extract |
3/4 cup all purpose flour |
1 teaspoon baking powder |
Directions:
1. Drain pineapple, reserving 1/3 cup juice (discard or save for another use).
2. Line a 9-inch round baking pan with waxed paper; coat with nonstick cooking spray.
3. Spread pineapple over waxed paper; sprinkle with gelatin.
4. In a mixing bowl, beat egg substitute and egg white. Beat in sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and stir well. Pour over gelatin. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; invert onto a serving plate.
5. Serve warm.
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