Cherry Upside Down Cakes

from "Weight Watcher's" magazine

Cherry Upside Down Cakes: makes 4 (6 points+)

• 3 T. packed light brown sugar
• 24 sweet red cherries, halved and pitted ( You may use less if the cherries are large)
• 2/3 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 1/3 c. sugar
• 2 T. light stick butter
• 1 egg
• 1/2 tsp. vanilla
• 1/3 c. lowfat buttermilk

Preheat oven to 350. Spray 4 ramekins with cooking spray.

Sprinkle about 2-1/4 tsp. of brown sugar into each ramekin. Top each cup with 12 cherry halves.

Combine the remaining ingredients until mixed. Spoon evenly into ramekins. Place ramekins on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Loosen edge of each cake with a small knife and invert onto serving plates. Serve with lowfat vanilla ice-cream if desired.