---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cranberry Upside-Down Cake
  Categories: Cakes
       Yield: 10 servings
  
       1 x  -Dottie Cross TMPJ72B             1/4 c  Thawed frozen nonfat
       1 x  Butter;                             1 x  -egg substitute
       1 x  -or non-stick vegetable oil         1 x  -(equivalent to 1 egg)
       2 c  Cranberries                       1/4 c  Nonfat milk
     1 3/4 c  Sugar			       1/4 c  Freshly squeezed orange
  juic
     1/2 c  Water                               1 ts Grated orange zest
       1 c  Cake flour                        1/2 ts Vanilla
   1 1/2 ts Baking powder                       1 c  Low-fat whipped topping
     1/2 c  Applesauce                          1 tb Orange liqueur
  
   Lightly butter bottom and sides of 9-inch round baking pan or spray with
   non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water
   in large saucepan. Bring to boil. Reduce heat and simmer until slightly
   thickened to syrupy consistency, about 10 minutes. Pour into prepared pan.
   Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar
   and baking powder into large bowl. In another bowl stir applesauce, egg
   substitute, nontfat milk, orange juice, orange zest and vanilla until
   blended. Stir into dry ingredients just until blended. Pour over cranberry
   mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted
   in center comes out clean. Let cake cool in pan about 5 minutes. Loosen
   cake around edges of pan. Place inverted serving platter over cake and turn
   both upside down. Shake gently then remove pan. Serve warm with whipped
   topping blended with orange liqueur. Makes 10 servings. Each serving
   contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat.
   Source: L.A. Times Newspaper Reformatted by: CYGNUS, HCPM52C
  
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