Diabetic, Low-Fat Peach Upside-Down Cake

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Diabetic, Low-Fat Peach Upside-Down Cake

 

Fruit Layer:

1 can sliced peaches in juice (14 oz]

1 T margarine

1/4 c Splenda granular

1/2 t cinnamon

 

Cake Layer:

1/4 c margarine, softened

1 egg

1/4 t almond extract

1 1/2 c all-purpose flour

1/2 c Splenda granular

1 t baking powder

1/2 t baking soda

1/4 t salt

3/4 c skim milk

 

Heat oven to 350 degrees F. Drain peaches, reserving

1 T juice. Melt margarine in 9 inch round cake pan in

oven. Combine Splenda and cinnamon; sprinkle over

margarine. Drizzle with reserved juice. Arrange

peach slices on top. For cake, cream margarine until

softened. Beat in egg and almost extract. Combine

flour, Splenda, baking powder, baking soda and salt,

beating until smooth after each addition. Spread

gently over peaches in pan. Bake for 25 to 30 minutes

or until cake tester inserted in center comes out

clean. Cool in pan 5 minutes. Turn out onto serving

plate. Serve warm or cooled, cut in wedges. Makes 8

servings.

 

Nutritional information: 189 calories, 8 g fat, 4 g

protein, 26 g carbohydrates, trace fiber.

 

 

 

 

 

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