Pumpkin Polenta Cake

• 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

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
2. 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.
3. Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
4. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

pumpkin puree, butter, eggs, egg whites, brown sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, lowfat plain yogurt, polenta

Taken from www.allrecipes.com/recipe/45470/pumpkin-polenta-cake/ (may not work)