Easy Polenta Apricot Pudding Cake Recipe | Delicious Dessert

INGREDIENTS

1/4 cup chopped dried apricots 2 cups orange juice 1 cup part-skim ricotta cheese 3 tablespoons honey 3/4 cup sugar 1/2 cup all-purpose flour 1/2 cup cornmeal 1/4 teaspoon grated nutmeg 1/4 cup slivered almonds Powdered sugar (optional)

PREPARATION:

1. Preheat oven to 300°F. Spray 10-inch nonstick springform pan with nonstick cooking spray.
2. Soak apricots in 1/4 cup water in small bowl 15 minutes. Drain; discard water. Pat apricots dry with paper towels; set aside.
3. 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.
4. 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.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 43 mg Protein 6 g Fiber 3 g Carbohydrate 48 g Cholesterol 10 mg Saturated Fat 2 g Total Fat 5 g Calories from Fat 17 % Calories 245 DIETARY EXCHANGE: Fat 1 Starch 2-1/2