Apricot Upside Down Cakes
From auntybea 15 years ago
- 12 minutes to make
- Serves 6
This is a recipe from a new Weight Watchers Cookbook called Shortcuts -- Almost From Scratch. I made these yesterday and they are so good and so adorable!
Ingredients
- 6 tbsp. sugar or Splenda shopping list
- 1 1/2 tbsp. lemon juice shopping list
- 1/2 tsp. apple pie spice shopping list
- 1 (16-ounce) can apricot halves in juice, drained shopping list
- 6 refrigerated buttermilk biscuits (from a 71/2-ounce can) shopping list
How to make it
- Preheat the oven to 425 F. Spray a 6-cup muffin pan with nonstick spray.
- Combine 5 tbsp. of the sugar or Splenda, the lemon juice and pie spice in a small bowl. Spoon the sugar mixture evenly into the cups Place 3 overlapping apricot halves, cut side up, in each cup. Then add 1 biscuit to each cup, gently pressing it along the side of the cup to adhere. Sprinkle each biscuit with 1/2 tsp. of the remaining sugar.
- Bake until the apricot mixture is bubbly and the biscuits are golden brown, about 12 minutes. Let the cakes stand in the pan 5 minutes. Invert the cakes on a large plate and serve warm with a scoop of frozen yogurt.
- Serving = 1 cake = 173 calories, 4 g. fat, 4 points without yogurt, 5 points with yogurt.
People Who Like This Dish 3
- ahmed1 Cairo, EG
- minitindel THE HEART OF THE WINE COUNTRY, CA
- bluewaterandsand GAFFNEY, SC
- crazeecndn Edmonton, CA
- jeffsgirl Medford, OR
- auntybea Vernon, Canada
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The Rating
Reviewed by 3 people-
Sounds really delicious my friend.
ahmed1
in Cairo loved it
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sounds very good bea thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Sounds good. I did one that use apples, it was good to.
bluewaterandsand
in GAFFNEY loved it
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