Upside-Down Berry Cakes

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

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 17%
  • Fat: 4.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 3.1g
  • Carbohydrate: 47.9g
  • Fiber: 3.7g
  • Cholesterol: 1mg
  • Iron: 0.9mg
  • Sodium: 126mg
  • Calcium: 90mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. Bake at 375° for 35 minutes or until lightly browned and fruit topping is bubbly.
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