Pumpkin and polenta are baked into a tasty loaf that makes a great side dish.
INGREDIENTS (for 1 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
PREPARATION:
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.