Pumpkin Polenta Cake

Ingredients

• Servings: 1
• 2 cups canned pumpkin puree
• 2 tablespoons butter, room temperature
• 2 eggs, lightly beaten
• 4 egg whites, lightly beaten
• 1/2 cup brown sugar
• 1/2 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.