1 can (16 ounces) whole-berry cranberry sauce
1 can (8 ounces) juice-packed crushed pineapple, undrained
1/2 teaspoon ground ginger
1 package (16 ounces) low-fat pound cake mix
3/4 cup fat-free milk
1/3 cup egg substitute or 3 large egg whites
1 Preheat the oven to 350°F. In a 9-inch square glass baking dish, stir together the cranberry sauce, pineapple, and ginger.
2 In a large bowl, combine the cake mix, milk, and egg substitute, and beat according to package directions. Pour the batter over the cranberry mixture.
3 Bake for 45 minutes, or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean. Cool to room temperature and serve from the pan, cutting the cake into squares. Makes 9 squares
PER SQUARE 322 calories, 6.4g total fat (1.6g saturated), 1mg cholesterol, 1g dietary fiber, 62g carbohydrate, 4g protein, 229mg sodium
Storebought pound cake mix makes a convenient topping for cranberries and pineapple in this quick-to-assemble upside-down cake. Pound cake gets its name from the ingredients in a traditional recipe: a pound of sugar, a pound of flour, a pound of eggs, and a pound of butter. Luckily, this reduced-fat mix rescues the cake from the 100 grams of fat in the original recipe.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.