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Monday, April 11, 2016

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.

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