Pineapple Upside Down Biscuits From LA Chef
 

Pineapple Upside Down Biscuits

Ingredients:

1 (10 oz) can crushed pineapple, in juice
¼ cup Splenda Brown Sugar Blend for Baking
2 tbsp light butter or margarine
10 maraschino cherries
10 pieces reduced-fat buttermilk biscuit dough, from refrigerator tube

Preparation:

Coat a 10 cup muffin tin with cooking spray. Strain pineapple from juice, reserving the juice in a bowl. Combine pineapple, sugar, and butter, mixing well. Divide evenly among muffin tins. Place a cherry in the center of each muffin cup, making sure it touches the bottom of the pan. Place 1 biscuit on top of cherry & pineapple mixture. Spoon 1 tsp of reserved pineapple juice over each biscuit.

Bake for 10-12 minutes. Cool for 2 minutes before inverting onto a plate.

Makes: 10 servings

Serving size: 1 biscuit

LA Exchange: 1 Starch

Please remember to use this recipe in moderation while in your weight loss program for continued success.

Those sound yummy!!!

Maraschino Cherry and Pineapple Strudel
 

For those that like me love pineapple here is a free dessert recipe:

"Maraschino Cherry and Pineapple Strudel"

Strudel Dough
1/2 cup melted butter
1/2 cup graham cracker crumbs
1 1/2 cups granulated sugar
1 teaspoon cinnamon
3 1/2 cups fresh pineapple, diced
1 cup seeded raisins
1 cup walnuts, ground
1/2 cup maraschino cherries, cut fine

Mix crumbs, sugar and cinnamon and sprinkle over stretched and buttered dough. Spread fruit and nuts over 3/4 of the dough evenly and drip half the melted butter over all. Roll, trim and bake, brushing top with remaining melted butter. If canned pineapple is used, drain well, and reduce sugar to 3/4 cup.(recipebuddys.com)