---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Fat-Free Pineapple Upside-Down Cake
  Categories: Desserts, Cakes, Low-fat
       Yield: 1 servings
 
 ----------------------------------TOPPING----------------------------------
     1/4 c  Sugar, light brown, packed          7 ea Pineapple rings, canned,
       2 T  Corn syrup, light                        - well-drained
       1 T  Lemon juice                         7 ea Cherries, Maraschino
 
 ------------------------------------CAKE------------------------------------
       1 c  Flour                             2/3 c  Milk, nonfat
     1/4 c  Cornstarch                          2 ea Egg whites
   1 1/2 ts Baking powder                     1/3 c  Corn syrup, light
     1/2 ts Salt                                1 ts Vanilla
       1 c  Sugar
 
     TOPPING:  Place brown sugar, corn syrup and lemon juice in 9-inch round
   cake pan that has been sprayed with nonfat cooking spray. Stir to combine.
   Place pan in 350-degree 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, and with wire wisk or
   fork mix together 1 minute.  Add egg whites, corn syrup and vanilla and
   stir until blended.  Gradually stir into flour mixture until smooth.
 
   :        Spoon batter over pineapple. Bake at 350 degrees until wood pick
   inserted in center comes out clean, 35 to 40 minutes. Immediately loosen
   edges of cake from pan and invert onto serving platter.
 
   Each of 8 servings contains about: 275 calories; 276 mg sodium;  0
   cholesterol; 0 fat; 67 grams carbohydrates; 3 grams protein.
 
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