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Polenta Cake With Raspberry Rhubarb Compote

28 faves
Nutrition per serving    (USDA % daily values)
CAL
619
FAT
79%
CHOL
91%
SOD
29%

Comments

Katherine Cook-Jimenez...thought this sounded yummy too!
Julie Swartz   •  20 Jun   •  Report
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Ingredients for 4 servings

1 cup polenta

3/4 cup almond meal/flour

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon sea salt

2 extra large eggs

1/2 cup sugar

1/3 cup olive oil

1/4 cup nonfat greek yogurt, sour cream, or creme fraiche

2 pints raspberries (or 1lb frozen)

1 cup chopped rhubarb (from 1 stalk)

10 basil leaves

2 tablespoons water

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