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Pumpkin Polenta Cake

Nutrition per serving    (USDA % daily values)
CAL
121
FAT
10%
CHOL
14%
SOD
16%

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Ingredients for 16 servings

2 eggs, lightly beaten

2 cups dry polenta

1 cup low-fat plain yogurt

1 teaspoon ground cloves

2 cups canned pumpkin puree

2 teaspoons ground cinnamon

4 egg whites, lightly beaten

1/2 teaspoon baking soda

1/2 cup brown sugar

1 teaspoon ground nutmeg

2 tablespoons butter

1 teaspoon salt

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