Paula Deen's Pineapple Upside Down Biscuits (Lighter Version)
photo by Jennifer78
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
8 cakes
- Serves:
- 8-10
ingredients
- 59.14 ml brown sugar
- 59.14 ml low calorie sweetener
- 226.79 g can crushed pineapple, drained with juiced reserved
- 0.61 ml cinnamon (or to taste)
- 59.14 ml Smart Balance light butter spread
- 10 maraschino cherries
- 340.19 g can refrigerated buttermilk biscuits (reduced fat)
directions
- 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.
- 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).
- Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
- 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.
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