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Name: Guilt-Free Fruit Upside-Down Cake
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Vanilla or Almond Extract; 1/4 c Juice; (artificial or fresh); A few broken Walnut pieces; 1 c Low-fat plain yogurt; 1 ts Flour; 1/4 c Artificial Sweetener; 1 1/2 ts Baking Powder; 1 Whole Egg; (or 2 Egg Whites); FRUIT TOPPING; 1 c Cake flour; 1/2 ts Salt; Grated Citrus Peel; 2 c Apples; Peaches, Nectarines; Sprinkle of Cinnamon or; CAKE

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INGREDIENTS

1 ts Vanilla or Almond Extract
1/4 c Juice; (artificial or fresh)
A few broken Walnut pieces
1 c Low-fat plain yogurt
1 ts Flour
1/4 c Artificial Sweetener
1 1/2 ts Baking Powder
1 Whole Egg; (or 2 Egg Whites)
FRUIT TOPPING
1 c Cake flour
1/2 ts Salt
Grated Citrus Peel
2 c Apples; Peaches, Nectarines
Sprinkle of Cinnamon or
CAKE

Servings

INSTRUCTIONS

Pre-heat oven to 350-F degrees and prepare an 8-inch cake pan with non-stick cooking spray. Place fruit slices on the bottom of the prepared cake pan and sprinkle on the flour. Add lemon or lime juice and peel, and also cinnamon, nutmeg, nuts, or raisins as desired. In a medium mixing bowl, combine artificial sweetener and egg or egg whites. Blend well and add the vanilla or almond extract while mixing. Add yogurt and blend again. Sift the cake flour together with the baking powder and salt and add to liquid mixture. Thoroughly combine all the ingredients. If the mixture appears too thick, add a small amount of skim milk to attain a smooth batter. Pour the batter over the top of the fruit. Bake for about 30 minutes, or until the top of the cake is golden brown. Remove the cake from the oven and let rest for a few minutes, then turn out onto a cake serving plate. The bottom fruit layer is now the top of your cake. Slice and serve. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on May 30, 1999, converted by MM_Buster v2.0l.

NOTES

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Guilt-Free Fruit Upside-Down Cake

1 ts Vanilla or Almond Extract 
1/4 c Juice; (artificial or fresh) 
  A few broken Walnut pieces 
1 c Low-fat plain yogurt 
1 ts Flour 
1/4 c Artificial Sweetener 
1 1/2 ts Baking Powder 
1  Whole Egg; (or 2 Egg Whites) 
  FRUIT TOPPING 
1 c Cake flour 
1/2 ts Salt 
  Grated Citrus Peel 
2 c Apples; Peaches, Nectarines 
  Sprinkle of Cinnamon or 
  CAKE

Pre-heat oven to 350-F degrees and prepare an 8-inch cake pan with  non-stick cooking spray.    Place fruit slices on the bottom of the prepared cake pan and sprinkle on  the flour. Add lemon or lime juice and peel, and also cinnamon, nutmeg,  nuts, or raisins as desired.    In a medium mixing bowl, combine artificial sweetener and egg or egg  whites. Blend well and add the vanilla or almond extract while mixing. Add  yogurt and blend again. Sift the cake flour together with the baking powder  and salt and add to liquid mixture.    Thoroughly combine all the ingredients. If the mixture appears too thick,  add a small amount of skim milk to attain a smooth batter. Pour the batter  over the top of the fruit.    Bake for about 30 minutes, or until the top of the cake is golden brown.    Remove the cake from the oven and let rest for a few minutes, then turn out  onto a cake serving plate. The bottom fruit layer is now the top of your  cake. Slice and serve.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on May 30, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (248g)
Recipe Makes: 6 servings

Calories: 381
Calories from Fat: 18 (5%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 4.9mg		2 %
Sodium 149.8mg		5 %
Potassium 283.3mg		7 %
Total Carbohydrate 77.5g		23 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 76g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 381

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