>From AOL Kitchen Assistant:

Apricot Cherry Upside Down Mini Cakes

This dessert spotlights seasonal apricots and cherries at the peak of
perfection. You can also make these treats with nectarines or peaches;
just be sure
to use small ones (about the size of apricots) so they won't crowd the
custard cups.

Cooking spray
1 tablespoon butter, cut into 4 equal pieces
4 teaspoons brown sugar
2 apricots, halved and pitted
16 sweet cherries, pitted and halved
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 large egg, lightly beaten
1/3 cup fat-free milk
6 tablespoons frozen fat-free whipped topping, thawed

Preheat oven to 350 . Coat 4 (8-ounce) custard cups or ramekins with
cooking spray. Place 1 butter piece in bottom of each cup. Sprinkle 1
teaspoon brown sugar over butter in each cup. Arrange 1 apricot half, cut
side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut
sides up, around outside edge of each apricot; set aside. Lightly spoon
flour into a dry measuring cup; level with a knife. Combine flour, baking
soda, and salt, stirring with a whisk. Place granulated sugar and 2
tablespoons butter in a medium bowl; beat with a mixer at medium speed
until well blended. Add vanilla and egg; beat well. Add flour mixture to
sugar mixture alternately with milk, beginning and ending with flour
mixture; beat well after each addition. Divide batter evenly over fruit in
each cup. Place cups on a baking sheet. Bake at 350 for 30 minutes or
until a wooden pick inserted in center comes out clean. Cool in cups 5
minutes on a wire rack. Loosen edges of cakes with a knife. Place a
dessert plate, upside down, on top of each cup; invert onto plates.
Drizzle any remaining caramelized syrup evenly over cakes. Serve cake warm
with whipped topping.

Yield: 4 servings (serving size: 1 cake and 1 1/2 tablespoons whipped
topping)

Calories 299(31% From Fat); Fat 10.3g (Sat 5.8g,Mono 3.1g,Poly 0.7g);
Protein 5.1g; Cholesterol 77mg; Calcium 48mg; Sodium 423mg; Fiber 1.6g;
Iron 1.5mg; Carbohydrate 46.9g Cooking Light




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