Ingredients

2 cups canned pumpkin puree
2 tablespoons butter
2 eggs, lightly beaten
4 egg whites, lightly beaten
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup low-fat plain yogurt
2 cups dry polenta

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium 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 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.