---------- Recipe via Meal-Master (tm) v8.01
       Title: Fat-Free Pineapple Upside Down Cake
  Categories: Cakes, Low-fat
       Yield: 12 servings
            No-Stick cooking spray
     1/3 c  Brown sugar, packed
       2 tb Light corn syrup (Karo)
       3 ts Lemon juice
       7    Canned pineapple rings
            - well-drained
       1 c  Flour
     1/4 c  Cornstarch
   1 1/2 ts Baking powder
     1/2 ts Salt
       1 c  Sugar
     2/3 c  Skim milk
       2    Egg whites
     1/3 c  Light corn syrup (Karo)
       1 ts Vanilla
   Spray 9-inch cake pan with cooking spray.  Add brown sugar, corn syrup and
   lemon juice; stir to combine.  Place in 350 F oven 3 minutes.  Arrange
   pineapple rings and cherries in pan; set aside.  In large bowl, combine
   flour, corn starch, baking powder and salt.  In medium bowl, stir sugar
   and milk until sugar is almost dissolved.  Add egg whites, corn syrup and
   vanilla; stir until blended.  Gradually add to flour mixture, stirring
   until smooth.  Pour into pan.  Bake in 350 F oven  35 to 40 minutes or
   until toothpick inserted in center comes out clean.  Immediately loosen
   edge of cake with spatula and invert onto serving plate.  Remove pan.
   Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate, 0 mg
   cholesterol, 160 mg sodium
   * Source: Karo pamphlet
   * Typed for you by Karen Mintzias