Cooking spray
\n1 T. butter, cut into 4 equal pieces
\n4 tsp. brown sugar
\n2 apricots, halved and pitted
\n16 sweet cherries, pitted and halved
\n2\/3 C. all-purpose flour
\n1\/2 tsp. baking soda
\n1\/4 tsp. salt
\n1\/3 C. granulated sugar
\n2 T. butter, softened
\n1\/4 tsp. vanilla extract
\n1 large egg, lightly beaten
\n1\/3 C. fat-free milk
\n6 T. frozen fat-free whipped topping, thawed<\/p>\n
Preheat oven to 350\u00b0. Coat 4 (8-oz.) custard C. or ramekins with cooking spray. Place 1 butter piece in bottom of each C.. Sprinkle 1 tsp. brown sugar over butter in each C.. Arrange 1 apricot half, cut side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut sides up, around outside edge of each apricot; set aside. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and 2 T. butter in a medium bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Divide batter evenly over fruit in each cups. Place C. on a baking sheet. Bake at 350\u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in C. 5 minutes on a wire rack. Loosen edges of cakes with a knife. Place a dessert plate, upside down, on top of each C.; invert onto plates. Drizzle any remaining caramelized syrup evenly over cakes. Serve cake warm with whipped topping.<\/p>\n
Yield: 4 servings
\nCalories: 299
\nFat: 10.3g
\nFiber: 1.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray 1 T. butter, cut into 4 equal pieces 4 tsp. brown sugar 2 apricots, halved and pitted 16 sweet cherries, pitted and halved 2\/3 C. all-purpose flour 1\/2 tsp. baking soda 1\/4 tsp. salt 1\/3 C. granulated sugar 2 T. butter, softened 1\/4 tsp. vanilla extract 1 large egg, lightly beaten 1\/3 C. fat-free milk 6 T. frozen fat-free whipped topping, thawed Preheat oven to 350\u00b0. Coat 4 (8-oz.) custard C. or ramekins with cooking spray. Place 1…<\/p>\n