Pineapple Pudding Cake Via Susiequsie

• 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

1. Preheat oven to 350u0b0F.
2. Coat an 8x8" glass baking dish w/cooking spray.
3. Drain pineapple & reserve juice. Spread drained pineapple over bottom of prepared dish.
4. Combine sugar (or Splenda), flour & salt in a med bowl.
5. Whisk reserved pineapple juice, lemon zest, lemon juice, 2 egg yolks, buttermilk & oil together in a small bowl.
6. Pour wet ingredients into flour mixture & mix well.
7. Beat the 3 egg whites till stiff (but not dry) & gently fold into the batter.
8. Pour batter into baking dish over the top of the pineapple & smooth it out w/a rubber spatula.
9. 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.
10. Bake for 30 minutes or till the top is golden brown & serve warm.

pineapple, sugar, flour, salt, lemon zest, lemon juice, eggs, egg, lowfat buttermilk, olive oil

Taken from www.food.com/recipe/pineapple-pudding-cake-via-susiequsie-204832 (may not work)