Upside-Down Berry Cakes

Source: from Heather – Cooking Light
Last updated by cookingwright almost 15 years ago

Ingredients

1â„4 cup all-purpose flour
1â„4 cup sugar
1â„2 teaspoon baking powder
dash of salt
1â„4 cup skim milk
4 teaspoons reduced-calorie stick margarine, melted
cooking spray
1 cup fresh blueberries

Directions

1. Preheat over 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 oz.) custard cups coated with cooking spray. Top each with 1â„2 cup blueberries.
3. Bake at 375 for 35 mins. or until lightly browned and fruit topping is bubbly.

Calories 237 (17 % from fat); Fat 4.5 g (sat 0.7 g., mono 1.5 g., poly 1.8 g.); Protein 3.1 g., Carb 47.9 g., Fiber 3.7 g.; Chol. 1 mg; Iron 0.9 mg.; Sodium 126 mg., Calc 90 mg.

I use regular butter so Iâ€™m sure that messes the nutritional information all up. These are really simple and taste great.

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