Warmer weather makes me crave fruity dishes, and pineapple is a great fruit to keep on-hand during the summer months! Pineapple contains a compound called bromelain, which is an anti-inflammatory enzyme found in the pineapple juice and in the stem. It can also help the body get rid of fat, and may also help prevent cancer – although the use of bromelain to prevent cancers is still being studied.
If you’re not already running out the door to pick up some fresh pineapple, know that it is also an excellent source of vitamin C, and the mineral manganese, both of which work to protect the cells against free radical damage.
Pineapples are also delicious as a cake topping, and using our Old Fashioned Stack Pancake Mix Thermo-Snacks®, you can make a perfect protein-packed Pineapple Upside Down Cake that won’t derail your weight loss efforts!
Pineapple Upside Down Cake Ingredients
- 1 cup fresh pineapple
- 1 egg
- 1 teaspoon almond or vanilla extract
- 1 teaspoon Splenda® granulated
- 1 package Old Fashioned Stack Pancake Mix Thermo-Snacks
- 4 teaspoons Splenda brown sugar
Preheat oven to 350 degrees. Spray 2 small baking dishes with oil sprayer. Sprinkle 2 teaspoons brown sugar in bottom of each dish, followed by 1/2 cup fresh pineapple into each dish. In blender, mix all ingredients until smooth. Pour evenly in dishes. Bake until toothpick comes out clean and sides pull from dish. Flip upside down to serve. Enjoy warm!