Paula Deen's Pineapple Upside Down Biscuits (lighter Version)
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- 1/4 cup brown sugar
- 1/4 cup low calorie sweetener
- 1 (8 ounce) can crushed pineapple, drained with juiced reserved
- 1/8 teaspoon cinnamon (or to taste)
- 1/4 cup smart balance light butter spread
- 10 maraschino cherries
- 1 (12 ounce) can refrigerated buttermilk biscuits (reduced fat)
Recipe
- 1 mix sugars, drained pineapple, cinnamon and light buttery spread. divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
- 2 press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
- 3 place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
- 4 bake at 400 degrees for 13-15 minutes or until golden brown. let cool for 2-3 minutes and then turn out onto a tea towel or large dish. scrape out any pineapple chunks remaining in the pan and smoosh them back in place. serve hot.
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