Pumpkin Polenta Cake recipe

16 servings

2 cups canned pumpkin puree

2 tablespoons butter

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 dry polenta

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a medium 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 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Cool slightly before slicing.