Paula Deen'S Pineapple Upside Down Biscuits (Lighter Version) - cooking recipe

Ingredients

1/4 cup brown sugar
1/4 cup low calorie sweetener
1 (8 ounce) can crushed pineapple, drained with juiced reserved
1/8 teaspoon cinnamon (or to taste)
1/4 cup Smart Balance light butter spread
10 maraschino cherries
1 (12 ounce) can refrigerated buttermilk biscuits (reduced fat)

Preparation

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.