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
1 tsp. honey
1 tsp. brown or raw sugar
2 Tbsp Yogurt
2 Tbsp Applesauce
2 Tbsp. sugar
1 tsp. vanilla
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!