---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fat-free Pineapple Upside-down Cake
  Categories: Desserts, Cakes, Fruits, Fat-free
       Yield: 6 To 8
  
            Nonstick cooking spray
            TOPPING
     1/4 c  Brown sugar; pack
       2 tb Light corn syrup
       1 tb Lemon juice
       7    Canned pineapple rings;
            -drain well
       7    Maraschino cherries
            CAKE
       1 c  All-purpose flour
     1/4 c  Cornstarch
   1 1/2 ts Baking powder
     1/2 ts Salt
       1 c  Granulated sugar
     2/3 c  Nonfat milk
       2    Egg whites
     1/3 c  Light corn syrup
       1 ts Vanilla
  
   Recipe by: St. Louis Post-Dispatch 9/30/96. Preheat
   oven to 350~. Coat a 9″ round cake pan with cooking
   spray. TOPPING-Place brown sugar, corn syrup and lemon
   juice in pan; stir to combine. Place pan in oven 3
   minutes. Remove. Arrange pineapple rings and cherries
   in pan. Set aside. CAKE-Combine flour, cornstarch,
   baking powder and salt in large bowl. Combine sugar
   and milk in separate bowl; beat 1 minute with wire
   whisk or fork. Add egg whites, corn syrup and vanilla;
   stir until blended. Gradually stir into flour mixture
   until smooth. Spoon batter over pineapple. Bake 35 to
   40 minutes or until wooden pick inserted in center
   comes out clean. Immediately loosen edges of cake from
   pan and invert onto serving platter. By Lucy
   Barajikian.
  
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