2graham crackers (2 1/2-inch squares), made into crumbs
1 cup less 1 tablespoon all-purpose flour
1 1 / 4 tsp double action baking powder
1 / 2 tsp grated orange peel (optional)
Dash salt
1 / 2 cup granulated sugar
1 / 4 cup sweet whipped butter
1 / 4 cup less 1 tsp margarine
2 eggs
1 / 2 cup orange juice (no sugar added)
Drained 4 slices canned pineapple (no sugar added)
2 tbsp reduced-calorie orange Marmalade (16 calories per 2 tsp), melted
1 / 2 ounce sliced almonds, toasted
method
or Spray 9-inch microwavable pie plate with nonstick cooking spray.
or Cut a sheet of wax paper into a 7-inch-diameter circle and set in pie plate, spray with nonstick cooking spray.
Sprinkle graham cracker crumbs or in pie plate and set aside.
In small mixing bowl or combine flour, baking powder, orange peel (if desired), and the salt, set aside.
or Using electric mixer on medium speed, in large mixing bowl, beat together sugar, butter, and margarine until light and Fluffy, about1 minute.
or Add eggs, 1 at a time, beating after each addition until thoroughly combined.
Alternately add flour or mixture and orange juice, beating after each addition until Blended.
or Transfer batter to prepared pie plate, spreading top of the batter until smooth.
or Microwave on Medium (50%) for 12 minutes, rotating pie plate 1 / 4 turn every 4 minutes.
or Microwave on High (100%) for 30 seconds.
or set pie plate on wire rack and let cool slightly, about 5 minutes.
Invert cake onto serving or platter: remove and discard wax paper.
or decoratively arrange pineapple slices on top of cake, brush slices with Marmalade, and then top the cake with almonds.
or Makes 12 servings.
Each serving provides: 1 / 4 protein exchanges: 1 / 2 bread exchange, 1 Fat Exchange; fourth fruit exchange, 60 optional calories.
Per serving: 161 calories, 3 g protein, 7 g fat, 22 g carbohydrates, 38 mg calcium, 136 mg sodium, 51 mg cholesterol, 0.5 g dietary fiber
1 cup less 1 tablespoon all-purpose flour
1 1 / 4 tsp double action baking powder
1 / 2 tsp grated orange peel (optional)
Dash salt
1 / 2 cup granulated sugar
1 / 4 cup sweet whipped butter
1 / 4 cup less 1 tsp margarine
2 eggs
1 / 2 cup orange juice (no sugar added)
Drained 4 slices canned pineapple (no sugar added)
2 tbsp reduced-calorie orange Marmalade (16 calories per 2 tsp), melted
1 / 2 ounce sliced almonds, toasted
method
or Spray 9-inch microwavable pie plate with nonstick cooking spray.
or Cut a sheet of wax paper into a 7-inch-diameter circle and set in pie plate, spray with nonstick cooking spray.
Sprinkle graham cracker crumbs or in pie plate and set aside.
In small mixing bowl or combine flour, baking powder, orange peel (if desired), and the salt, set aside.
or Using electric mixer on medium speed, in large mixing bowl, beat together sugar, butter, and margarine until light and Fluffy, about1 minute.
or Add eggs, 1 at a time, beating after each addition until thoroughly combined.
Alternately add flour or mixture and orange juice, beating after each addition until Blended.
or Transfer batter to prepared pie plate, spreading top of the batter until smooth.
or Microwave on Medium (50%) for 12 minutes, rotating pie plate 1 / 4 turn every 4 minutes.
or Microwave on High (100%) for 30 seconds.
or set pie plate on wire rack and let cool slightly, about 5 minutes.
Invert cake onto serving or platter: remove and discard wax paper.
or decoratively arrange pineapple slices on top of cake, brush slices with Marmalade, and then top the cake with almonds.
or Makes 12 servings.
Each serving provides: 1 / 4 protein exchanges: 1 / 2 bread exchange, 1 Fat Exchange; fourth fruit exchange, 60 optional calories.
Per serving: 161 calories, 3 g protein, 7 g fat, 22 g carbohydrates, 38 mg calcium, 136 mg sodium, 51 mg cholesterol, 0.5 g dietary fiber
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