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Pumpkin Polenta Cake

  • 16servings
  • 45minutes
  • 161calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups canned pumpkin puree

  2. 2 tablespoons butter

  3. 2 eggs, lightly beaten

  4. 4 egg whites, lightly beaten

  5. 1/2 cup brown sugar

  6. 1/2 teaspoon baking soda

  7. 1 teaspoon salt

  8. 2 teaspoons ground cinnamon

  9. 1 teaspoon ground nutmeg

  10. 1 teaspoon ground cloves

  11. 1 cup low-fat plain yogurt

  12. 2 cups dry polenta

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  2. 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.

  3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.

  4. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.

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