Pineapple Upside Down Biscuits
1 c Splenda Brown Sugar Blend
1/2 stick light butter
1 can crushed pineapple (own juice)
10 oz
1 can refrigerated biscuits
Drain the crushed pineapple and set aside juice. Mix Splenda
and butter and crushed pineapple together. Spray 10 muffin
cups with Pam spray. Divide the mixture evenly between the
10 muffin cups. Top each one with a biscuit. Drizzle a little of
the pineapple juice over each biscuit. Bake at 400 for approx
10-13 minutes.
Serving = 1 biscuit
Points per Serving = 3
Servings = 10
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