Polenta Apricot Pudding Cake
Polenta, a popular main course or side dish, also makes a traditional base for desserts. This very moist country cake is made more nutritious with vitamin-A-rich apricots and calcium-rich ricotta cheese.
Makes 8 servings
|1/4||cup chopped dried apricots|
|2||cups orange juice|
|1||cup part-skim ricotta cheese|
|1/2||cup all-purpose flour|
|1/4||teaspoon grated nutmeg|
|1/4||cup slivered almonds|
|Powdered sugar (optional)|
- Preheat oven to 300°F. Spray 10-inch nonstick springform pan with nonstick cooking spray.
- Soak apricots in 1/4 cup water in small bowl 15 minutes. Drain; discard water. Pat apricots dry with paper towels; set aside.
- Combine orange juice, ricotta cheese and honey in medium bowl. Beat with electric mixer at medium speed 5 minutes or until smooth. Combine sugar, flour, cornmeal and nutmeg in small bowl. Gradually add sugar mixture to orange juice mixture; blend well. Slowly stir in apricots.
- Pour batter into prepared pan. Sprinkle with almonds. Bake 60 to 70 minutes or until center is firm and cake is golden brown. Garnish with powdered sugar. Serve warm.
|Calories from Fat||17 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
Check out more recipes for Italian