We hope you enjoy these Healthy Recipes modified to be lower in fat and sugar, but with all the satisfying flavor of the originals dishes. Recipes are provided by St. Anthony dietitian Marilyn Dougherty, RD/LD except as noted. Questions or comments? Send us an email or call 405.272.5407.

Cranberry Upside-Down Cake
Recipe adapted by Marilyn Dougherty, RD/LD
St. Anthony North SCORE
 
2 Tbsp low fat margarine, melted.
2/3 cup firmly packed brown sugar
1 bag (12 oz) fresh cranberries
1/2 cup low fat margarine, softened
1 cup sugar
1 cup egg substitute
1 Tb. vanilla extract
3 cup sifted cake flour
1 Tb. baking powder
2 tsp. ground cinnamon
1 1/2 cup low-fat buttermilk

Preheat oven to 350 degrees. Spray sides of 8X12" cake pan with cooking spray. Pour 2 Tbsp melted margarine into bottom of pan. Combine brown sugar and cranberries, arrange in layer over margarine.

Cream 1/2 cup low fat margarine and 1 cup sugar beating at medium speed with mixer until blended. Add egg substitute gradually and mix; add vanilla. Combine flour, baking powder, and cinnamon; stir well. Add dry ingredients. Spoon batter evenly over cranberries. Bake at 350 degrees for 45 min. or until a wooden pick comes out clean. Invert cake onto serving platter.

Yield: 24 servings
143 calories, 27 gm carbohydrate, 3 gm fat, .5 gm saturated fat, 115 gm sodium

Adapted from Cooking Light Nov. 1996