1/2 c Reduced-calorie margarine; 1/2 ts Salt;
Sugar substitute to equal 1/2 c Milk;
-2 1/2 cups sugar, divided 4 sl Unsweetened Pineapple;
2 Eggs -canned drained
1 1/2 c All-purpose flour; Vegetable cooking spray.
1 ts Baking powder; 1/2 c Unsweetened pineapple juice
1/2 ts Baking soda;
Cream margarine and 2 tablespoons sugars substitute until light and fluffy.
Add eggs, one at time, beating well at medium speed of an electric mixer.
Combine flour, baking powder, soda and salt. Add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Beat at low
speed after each addition. Cut pineapple into 1/2″ pieces and gently fold
into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated
with cookin spray. Bake at 350 degrees 45 to 50 minutes or until wooden
pick inserted in center comes out clean. Combine pineapple juice and
remaining 1 tablespoon sugar substitute, stirring until sugar substitute
dissolves. Remove cake from oven and immediately pour juice cake from pan
and cool completely on a wire rack.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 129;
CHO: 46mg; CAR: 17gm; PRO: 3gm; FAT: 5gm; SOD: 341;
Yields
12 sweet ones