Ingredients
1 can (20 ounces) unsweetened crushed pineapple1 package (.3 ounce) sugar-free lemon gelatin1/2 cup egg substitute1 egg white3/4 cup sugar1 teaspoon vanilla extract3/4 cup all-purpose flour1 teaspoon baking powder
Preparation
Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice for another use). Line a 9-in. round baking pan with waxed paper; coat with cooking spray. Spread pineapple over waxed paper; sprinkle with gelatin.
In a large bowl, beat egg substitute and egg white. Beat in the sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and mix well. Pour over gelatin.
Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; invert onto a serving plate. Serve warm.
