It ain’t Mom’s apple pie, but it sure is delicious! The core nutritional component of this program is the meal replacement, which is a powdered product that can be baked, blended, frozen, shaken, and microwaved (among others). When fresh fruits and vegetables were added, I immediately began wondering how I could make a pineapple upside down cake.
The mystery has been solved. The recipe and step by step photos follow after the break.
1 Vanilla Meal Replacement
1 1/2 Tsp Butter Buds/Molly McButter
1 Packet Splenda
5-6 Fresh Pineapple Chunks
1 Slice Strawberry
In a small mixing bowl, combine the meal replacement, butter buds, and Splenda. Mix dry ingredients well then add enough water to make a cake batter consistency.
In the ramekin, arrange the fruit as shown. Pour the batter into the ramekin. Microwave on high for 2 minutes.