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Pumpkin Polenta Cake

Directions

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

Methods :

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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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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