---------- 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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