Paula Deen's Pineapple Upside Down Biscuits (Lighter Version)
buttermilk biscuits, pineapple, cherries, butter, brown sugar
Ingredients
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)
Directions for Paula Deen's Pineapple Upside Down Biscuits (Lighter Version) Recipe
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.
Read the full directions on Food.com
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