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