Pineapple Upside Down Shortcake recipe!

Let's say it all together...YUM!!!

I got this recipe out of the new Weight Watchers PointPlus Just 5 ingradients cookbook. As soon as I heard "just 5 ingradients" I knew I had to have it! So far it hasn't let me down.

So here is the recipe for the Pineapple Upside Down Shortcake.

Ingredients:

1/4 cup + 3 tsp brown sugar, 1/2 juice of a lemon, 1/2 tsp pumpkin-pie spice, 1 15oz pineapple chunks in juice (drained), 6 reduced fat buttermilk biscuits

1. preheat oven to 425. Spray 6 cup muffin pan.

2. mix brown sugar, lemon juice, pie spice among muffin cups.

3. top evenly with pineapple chunks.

4. add 1 biscuit to each cup and press along sides. 

5. bake until biscuits are golden brown, about 12 minutes. 

 *7p+ each shortcake*

Oh, and just because I'm proud..

Working on my New Year's Resolution..spending more time in the kitchen!