Pumpkin Polenta Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 cups canned pumpkin puree
• 2 tablespoons canola oil (or 2 tablespoons applesauce or just skip it!)
• 4 eggs
• 1 cup splenda granular, adjust to your taste
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/2 t ginger, 1/2 t allspice, 1/4 t nutmeg)
• 1 cup plain fat-free yogurt or 1 cup fat free sour cream
• 2 cups cornmeal

Recipe

• 1 directions:
• 2 preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish. in a blender or food processor, blend pumpkin, oil, and eggs. mix in the sweetener, baking soda, salt, pumpkin pie spice (optional cocoa powder). blend until smooth, and transfer to a medium bowl. mix yogurt (milk) and polenta into the pumpkin mixture. pour into the prepared baking dish.
• 3 bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. cool slightly before slicing.