Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square 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 until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1733.04 Kcal (7256 kJ) | ||
| Calories from fat | 380.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.28g | 65% | |
|---|---|---|---|
| Cholesterol | 403.12mg | 134% | |
| Sodium | 3860.04mg | 161% | |
| Potassium | 1405.92mg | 30% | |
| Total Carbs | 288.6g | 96% | |
| Sugars | 125.89g | 504% | |
| Dietary Fiber | 17.41g | 70% | |
| Protein | 53.03g | 106% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 9.7mg | 325% | |
| Iron | 3.3mg | 19% | |
| Calcium | 922.8mg | 92% | |
| Amount Per 100 g | |||
| Calories | 110.7 Kcal (463 kJ) | ||
| Calories from fat | 24.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 65% | |
|---|---|---|---|
| Cholesterol | 25.75mg | 134% | |
| Sodium | 246.57mg | 161% | |
| Potassium | 89.81mg | 30% | |
| Total Carbs | 18.43g | 96% | |
| Sugars | 8.04g | 504% | |
| Dietary Fiber | 1.11g | 70% | |
| Protein | 3.39g | 106% | |
| Vitamin C | 0.5mg | 12% | |
| Vitamin A | 0.6mg | 325% | |
| Iron | 0.2mg | 19% | |
| Calcium | 58.9mg | 92% | |
* 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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