Viking VCSO210SS Convection Cookbook - Page 48

Pineapple-Orange Upside Down Cake Low Fat The cake is a unique variation on a light, delicate sponge cake, with pineapple juice as the liquid-for extra flavor. Serve the golden cake warm, with drifts of whipped cream on the side, if you wish. Makes 8 servings 1 can (8¼-ounces) crushed pineapple in juice, drained (reserve juice) 1⁄4 cup shredded orange peel 2 eggs 1 egg white 3⁄4 cup sugar 1 teaspoon vanilla 3⁄4 cup all-purpose flour 1 teaspoon baking powder 1⁄4 teaspoon salt Touch Convection and then program the oven for BAKE OR ROAST, WITH PREHEAT, ONE LEVEL, 375˚F and 20 minutes. Press START to begin preheating. Line a 9 x 1½-inch round cake pan with waxed paper cut to fit the bottom. Spray with nonstick cooking spray. In small bowl, stir drained pineapple and orange peel together until blended. Spread pineapple evenly in the pan. In small bowl, beat eggs and egg white on high speed until very thick and lemon colored, about 5 minutes. Pour into large bowl. Gradually beat in sugar. Add enough water to reserved pineapple juice to measure 1⁄3 cup. Beat in pineapple juice and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into prepared pan. Place pan on the baking tray. Place all on the lower level in the preheated oven. Press START. At end, with tip of a sharp knife, immediately loosen cake from edge of pan. Place on heatproof serving plate. Invert pan. Carefully remove waxed paper. Serve warm or at room temperature. Nutritional analysis per serving: Calories: 160 Cholesterol: 55 mg Fat: 1.5 g Sodium: 170 mg Carbohydrate: 34 g Protein: 3 g 36 Apple Cider Crisp Low Sodium Select Rome Beauty, Pink Lady or Golden Delicious apples for this homey dessert. And you can use cider or apple juice. Dried cranberries add delightful tartness. The graham cracker crumb topping is especially delicious! Makes 9 servings 4 cups sliced peeled baking apples (about 3 apples) 1⁄4 cup dried cranberries 1⁄3 cup apple cider 1⁄2 cup graham cracker crumbs 1⁄4 cup packed brown sugar 1⁄2 teaspoon ground cinnamon 1⁄8 teaspoon ground nutmeg 3 tablespoons butter or margarine, melted Touch Convection and then program the oven for BAKE OF ROAST, WITH PREHEAT, ONE LEVEL, 350˚F and 40 minutes. Press START to begin preheating. Arrange apples and cranberries in ungreased 8-inch square baking dish. Pour cider over apples and cranberries. In medium bowl, mix cracker crumbs, brown sugar, cinnamon and nutmeg. Stir in butter thoroughly. Sprinkle evenly over apples and cranberries. Place baking dish on baking tray. Place all on the lower level in the preheated oven. Touch START. Nutritional analysis per serving: Calories: 120 Cholesterol: 10 mg Fat: 4.5 g Sodium: 60 mg Carbohydrate: 20 g Protein: 0 g