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Ingredients
- 1 20 oz. can crushed pineapple in juice
- 1/4 cup Splenda granular
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 2 Tablespoons lemon juice
- 2 eggs, separated, plus 1 egg white
- 1/2 cup low fat buttermilk
- 1-1/2 Tablespoons light olive oil
Details
Preparation
Step 1
Heat the oven to 350. Coat an 8x8 inch baking dish with cooking spray.
Drain the pineapple, reserving the juice.
Combine the Splenda, flour and salt in a medium bowl.
Whisk the reserved pineapple juice, lemon zest, lemon juice, egg yolks, buttermilk and oil
together in a small bowl Pour the wet ingredients into the flour mixture and mix well.
Beat the egg whites until stiff but not dry. Fold into the batter. Spread the drained pineapple evenly in the prepared baking dish. Pour the batter over the top and smooth with a spatula.
Place the baking dish into a larger pan and set in the oven.
Pour hot water into the larger pan to make a water bath about halfway up the baking dish.
Bake 30 minutes or until the top is golden. Serve warm.
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