Paula Deen'S Pineapple Upside Down Biscuits (Lighter Version)
- 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)
- 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.
brown sugar, pineapple, cinnamon, butter, maraschino cherries, buttermilk
Taken from www.food.com/recipe/paula-deens-pineapple-upside-down-biscuits-lighter-version-377206 (may not work)