Directions:
- NOTE: You will need a food processor or blender for best results.
- Preheat oven to 350 degrees F.
- In a 9X9 nonstick baking pan; dump in the drained pineapple chunks then spread in the cherry pie filling.
- Place the polenta chunks with the honey and the yogurt into a food processor or blender and mix until blended.
- Add the cinnamon and cardamom to the polenta mix and process until well blended. Scrape down the sides of the processor, if necessary.
- Add the softened butter to the polenta mixture and process once more until well blended.
- Spread the polenta mixture over the cherry-pineapple mixture then bake, uncovered, for 40 minutes in the middle of the oven.
- Remove and let cool a little bit then enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.2 Kcal (1324 kJ) | ||
| Calories from fat | 128.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 22% | |
|---|---|---|---|
| Cholesterol | 32.95mg | 11% | |
| Sodium | 189.5mg | 8% | |
| Potassium | 90.79mg | 2% | |
| Total Carbs | 49.06g | 16% | |
| Sugars | 37.54g | 150% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 273.28 Kcal (1144 kJ) | ||
| Calories from fat | 111.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.38g | 22% | |
|---|---|---|---|
| Cholesterol | 28.48mg | 11% | |
| Sodium | 163.78mg | 8% | |
| Potassium | 78.46mg | 2% | |
| Total Carbs | 42.4g | 16% | |
| Sugars | 32.45g | 150% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 38.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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