![](https://cdn.statically.io/img/www.allrecipes.com/thmb/f2vMln6oSouPtOqJ9KnIbjKjN8I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/343326-61e21b42ebfd4128842e2a0592328b18.jpg)
Ingredients
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2 cups canned pumpkin puree
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2 tablespoons butter, room temperature
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2 eggs, lightly beaten
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4 egg whites, lightly beaten
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½ cup brown sugar
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½ teaspoon baking soda
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon ground cloves
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1 cup low-fat plain yogurt
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2 cups polenta or yellow cornmeal
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
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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.
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Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
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Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Nutrition Facts (per serving)
286 | Calories |
7g | Fat |
47g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 286 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 17% |
Cholesterol 53mg | 18% |
Sodium 867mg | 38% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 4g | 16% |
Total Sugars 18g | |
Protein 10g | 20% |
Vitamin C 13mg | 15% |
Calcium 149mg | 11% |
Iron 4mg | 24% |
Potassium 238mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.