Pumpkin Polenta Cake recipe
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Ingredients
- 2 cups canned pumpkin puree 2 tablespoons butter, room temperature 2 eggs, lightly beaten 4 egg whites, lightly beaten ½ cup brown sugar ½ teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 cup low-fat plain yogurt 2 cups polenta or yellow cornmeal
Nutrition Info
- 285.6 caloriescarbohydrate: 46.5 gcholesterol: 52.7 mgfat: 7.4 gfiber: 4.4 gprotein: 9.9 gsaturatedFat: 3.3 gservingSize: -sodium: 867 mgsugar: 17.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Polenta Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.