Cooking Wright

Upside-Down Berry Cakes


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


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 1⁄2 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 I’m sure that messes the nutritional information all up. These are really simple and taste great.

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