Chocolate-Pear Upside-Down Cake

• 2 Tbsp. non-hydrogenated margarine, melted
• 1/3 cup brown sugar blend sugar replacement, divided
• 1 pear, peeled, cored and thinly sliced Safeway 1 lb For $1.88 thru 02/09
• 1/2 cup Philadelphia Light Cream Cheese Product
• 2 egg whites
• 1 cup flour
• 1/2 tsp. baking soda
• 1/3 cup fat-free sour cream
• 1 oz. Baker's Semi-Sweet Chocolate, melted

1. Heat oven to 350 degrees F.
2. Brush margarine onto bottom of 9-inch springform pan; sprinkle with 1 Tbsp.
3. sugar replacement.
4. Arrange pear slices in circular pattern on bottom of pan.
5. Beat cream cheese product and remaining sugar replacement in large bowl with mixer until well blended.
6. Add egg whites; mix well.
7. Mix flour and baking soda; add alternately with sour cream to cream cheese mixture, mixing well after each addition.
8. (Do not overmix.)
9. Spread over fruit in pan.
10. Drop chocolate by small spoonfuls over batter; swirl with knife.
11. Bake 25 to 30 min.
12. or until toothpick inserted in centre comes out clean.
13. Cool 10 min.
14. Run knife around rim of pan to loosen cake; remove rim.
15. Invert cake onto plate; remove bottom of pan.
16. Cool cake completely.

nonhydrogenated margarine, brown sugar, pear, cream cheese, egg whites, flour, baking soda, sour cream, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-pear-upside-down-cake-126923.aspx (may not work)