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.