Chocolate & Pear Upside-Down Cake

• 1/4 cup non-hydrogenated margarine, melted
• 2/3 cup brown sugar blend sugar replacement, packed, divided
• 2 large fresh pears, peeled, thinly sliced Safeway 1 lb For $1.88 thru 02/09
• 1 cup Philadelphia Light Cream Cheese Product
• 4 each egg whites
• 2 cups flour
• 1 tsp. baking soda
• 2/3 cup fat-free sour cream
• 2 squares Baker's Semi-Sweet Chocolate, finely chopped

1. Brush margarine onto bottoms of 2 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe).
2. Sprinkle each with 1 Tbsp.
3. (15 mL) sugar replacement.
4. Arrange pear slices, in circular pattern, over sugar replacement in each pan.
5. Beat cream cheese product and remaining sugar replacement with mixer until well blended.
6. Add egg whites; beat just until blended.
7. Mix flour and baking soda; add to cream cheese mixture alternately with sour cream, mixing after each addition just until blended.
8. Stir in chopped chocolate; spread over pears.
9. Bake in 350 degrees F standard oven 25 to 30 min.
10. or until toothpick inserted in centres comes out clean.
11. Cool cakes in pans 10 min.
12. Run knife around rims of pans to loosen cakes; remove rims.
13. Invert cakes onto plates; remove bottoms of pans.
14. Cool cakes completely.

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

Taken from www.kraftrecipes.com/recipes/chocolate-pear-upside-down-cake-132837.aspx (may not work)