Pineapple-Orange Cake Recipe for Weight Watchers

Ingredients:

2 crackers (2 1/2-inch square), made into crumbs
1 cup minus 1 tablespoon flour
1 1 / 4 teaspoon double-acting baking powder
1 / 2 teaspoon grated orange peel (optional)
Dash salt
1 / 2 cup granulated sugar
1 / 4 cup sweet cream
1 / 4 cup minus 1 tablespoon margarine
2 eggs
1 / 2 cup of orange juice (without sugar)
4 slices of canned pineapple drained (without sugar)
2 tablespoons orange marmalade reduced-calorie (16 calories per 2 tablespoons)zone
1 / 2 ounces sliced almonds, toasted

Method
Spray or 9-inch microwave pie plate with cooking spray.
Cut or a sheet of wax paper in a circle 7 inches in diameter in the pan, spray with cooking spray.
Sprinkle graham cracker crumbs OR in cake pan and set aside.
o In small bowl the flour, baking powder, orange peel (if necessary) and salt, set aside.
o The use of electric mixer at medium speed in large bowl, whisk togethersugar, butter and margarine until light and fluffy, about1 minute.
o Add the eggs, one at a time, beating after each addition until well combined.
Alternatively, add the flour mixture and orange juice or have after each addition until blended.
O Transfer cake batter prepared, spread top of the batter until smooth.
Oven or microwave on Medium (50%) for 12 minutes, rotating pie plate 1 / 4 turn every 4 minutes.
Microwave oven or high (100%) for 30 seconds.
Set cake on a plate orrack and let cool slightly, about 5 minutes.
Invert cake on serving platter o: Remove the wax paper.
decorative or arrange pineapple slices on top of the cake, brush slices with jam, then top cake with almonds.
o For 12 servings.

Each serving: 1 / 4 exchanges of protein, 1 / 2 bread exchange, an exchange of Fat, 1 / 4 of an exchange of fruit, 60 optional calories.
Per serving: 161 calories, 3 g protein, 7 g fat, 22 g carbohydrate, 38 mgcalcium, 136 mg sodium, 51 mg cholesterol, 0.5 g dietary fiber

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