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Ingredientes
- 1/2 c. Reduced-calorie margarine,
- Â Â Sugar substitute to equal 2 1/2 c. sugar, divided
- 2 x Large eggs
- 1Â 1/2 c. All-purpose flour,
- 1 tsp Baking pwdr,
- 1/2 tsp Baking soda,
- 1/2 tsp Salt,
- 1/2 c. Lowfat milk,
- 4 slc Unsweetened Pineapple, canned liquid removed
- Â Â Vegetable cooking spray.
- 1/2 c. Unsweetened pineapple juice,
Direcciones
- Cream margarine and 2 Tbsp. sugars substitute till light and fluffy. Add in Large eggs, one at time, beating well at medium speed of an electric mixer.
- Combine flour, baking pwdr, soda and salt. Add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Beat at low speed after each addition. Cut pineapple into 1/2" pcs and gently fold into batter. Spoon batter into a 6-c. Bundt pan or possibly heavy ring mold coated with cookin spray.
- Bake at 350 degrees 45 to 50 min or possibly till wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 Tbsp. sugar substitute, stirring till sugar substitute dissolves.
- Remove cake from oven and immediately pour juice cake from pan and cold completely on a wire rack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 147 | |
| Calories from Fat 77 | 52% |
| Total Fat 8.73g | 11% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 1.41g | |
| Cholesterol 35mg | 12% |
| Sodium 255mg | 11% |
| Potassium 58mg | 2% |
| Total Carbs 13.98g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.74g | 1% |
| Protein 3.04g | 5% |
