Upside-Down Berry Cakes

This dessert is the perfect finish to a late-summer dinner for two.

Yield:

2 servings

Recipe from

Nutritional Information

Calories 237
Caloriesfromfat 17 %
Fat 4.5 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 1.8 g
Protein 3.1 g
Carbohydrate 47.9 g
Fiber 3.7 g
Cholesterol 1 mg
Iron 0.9 mg
Sodium 126 mg
Calcium 90 mg

Ingredients

1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
Dash of salt
1/4 cup skim milk
4 teaspoons reduced-calorie stick margarine, melted
Cooking spray
1 cup fresh blueberries

Preparation

Preheat oven to 375°.

Combine first 4 ingredients in a small bowl; stir well. Add milk and margarine, stirring just until flour mixture is moist. Divide batter evenly between 2 (10-ounce) custard cups coated with cooking spray. Top each with 1/2 cup blueberries.

Bake at 375° for 35 minutes or until lightly browned and fruit topping is bubbly.

Note:

August 1997