I love the SD- I love it. It works. And it’s delicious. For the last several weeks, I have been making my own menus, but I still adhered to the golden rule: lunch and dinner must each contain one protein, grain, vegetable, and fruit. Following that rule, it’s been a breeze to keep a healthy lifestyle!
So, today for dinner I made steak with braised brussel sprouts, parsnips, and sweet potatoes. So I still needed a grain and a fruit. After thinking of my options, I settled on a Pineapple Upside Down Cupcakes. It was delicious- and SD friendly 🙂 I bought a pineapple, and I truly love fresh pineapple. It’s like candy! And these cupcakes turned out fluffy & fabulous! This recipe makes 2!
Pineapple Upside Down Cupcakes
Pineapple Chunks
1 tsp. honey
1 tsp. brown or raw sugar
2 Tbsp Yogurt
2 Tbsp Applesauce
2 Tbsp. sugar
1 tsp. vanilla
1 egg
1/4 c. whole wheat pastry flour
3 Tbsp. milk
Preheat oven to 375 degrees. Spray 2 mugs with cooking spray. Place pineapple chunks in the bottom of the mugs, then sprinkle sugar and drizzle honey over the pineapple. In a medium mixing bowl, combine yogurt, applesauce, sugar, and vanilla; mix until smooth. Beat egg into creamed mixture. Add flour & blend until smooth. Add milk, 1 Tbsp at a time, until smooth & creamy. Pour batter into mugs over the pineapples; bake for 20 minutes. Cool for 5 minutes & enjoy straight out of the mug or flip it out upside down!
*Note: I substituted Splenda for 3/4 of the sugar and it was fantastic and even fewer calories!
Have you tried xylitol? It is made from birch bark and not chemically altered like other artificial sweeteners. It is really good!
I have not! I'll have to look for it & try it! Thank you for the recommendation!