Ingredients
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1 (20 ounce) can crushed pineapple in juice
1/4 cup sugar (or equal amt Splenda Granular)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon zest (grated)
2 tablespoons lemon juice
2 eggs (separated)
1 egg white
1/2 cup low-fat buttermilk
1 1/2 tablespoons olive oil
Preparation
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Preheat oven to 350\u00b0F.
Coat an 8x8\" glass baking dish w/cooking spray.
Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
Combine sugar (or Splenda), flour & salt in a med bowl.
Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
Pour wet ingredients into flour mixture & mix well.
Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
Place the dish into a larger baking pan & set in the oven. Pour hot water into the larger pan to make a water bath about halfway up the smaller dish.
Bake for 30 minutes or till the top is golden brown & serve warm.
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