Apricot Upside Down Cakes |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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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 |
1 1/2 tbsp. lemon juice |
1/2 tsp. apple pie spice |
1 (16-ounce) can apricot halves in juice, drained |
6 refrigerated buttermilk biscuits (from a 71/2-ounce can) |
Directions:
1. Preheat the oven to 425 F. Spray a 6-cup muffin pan with nonstick spray.
2. 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.
3. 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.
4. Serving = 1 cake = 173 calories, 4 g. fat, 4 points without yogurt, 5 points with yogurt.
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