Ingredients
- 2 eggs
- 500 gr sugar
- 190 gr all purpose flour
- 120 ml unsweetened pineapple juice
- 120 ml milk
- 100 gr calorie margarine (reduced)
- 26 gr sugars substitute until (light)
- 5 gr baking powder
- 2 gr baking soda
- 1 gr salt
- 4 slices unsweetened pineapple (sliced)
Bundt pan or heavy ring mold coated with cookin spray. Bake at 350 degrees 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack. Food Exchange per serving: 1 STARCH EXCHANGE + -20ºC AT EXCHANGE; CAL: 129; CHO: 46mg; CAR: 17gm; PRO: 3gm; FAT: 5gm; SOD: 341;
