Source: Reprinted with permission from The Joslin Diabetes Gourmet Cookbook. Copyright ©1993 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center. Joslin's cookbooks may be purchased from www.store.joslin.org.

Instant polenta, available in speciality food stores and many supermarkets, replaces the traditional wheat flour in this recipe for an interesting change in texture and flavor.

Servings

Pineapple Layer
1 tbsp margarine
1 tbsp packed dark brown sugar
2 tbsp Rum, 94 proof , dark (or orange juice)
1 fresh pineapple , small, peeled, cored, and cut into 8 rings

Polenta Cake Layer
2 tbsp fat free milk
1 tsp sugar
0.5 package baker's yeast
2 eggs , separated
5 tbsp fructose sweetener , whirled in a food processor for 10 seconds
2 tsp vanilla extract
0.67 cup Polenta, dry (instant)
2 egg whites

1 Preheat over to 350°F. Put margarine, dark brown sugar, and rum in the bottom of an 11-inch cast-iron skillet. Place in oven until margarine and sugar melt, about 8 minutes. Mix well.
2 Arrange pineapple slices over bottom of skillet, cutting some in thirds to fill in gaps between slices. Set aside.
3 In a small saucepan, warm milk. Remove from stove; add granulated sugar and yeast, stirring until yeast is dissolved.
4 In a large bowl, beat together egg yolks and fructose until mixture is pale yellow. Add vanilla; mix well. Sift polenta into egg mixture, stirring constantly. Add yeast mixture and mix well.
5 Beat all 4 egg whites until they form stiff peaks. Stir a third of the egg whites into polenta mixture. Carefully fold in remaining egg whites. Pour batter over pineapple layer and smooth top.
6 Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool cake on a rack, then turn out on a serving plate.