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Berry Polenta Cake
Source: dLife

Polenta cake with berries baked into the middle.

Prep Time: 15 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 216.0
Total Carbs 31.2 g
Dietary Fiber 1.9 g
Sugars 2.7 g
Total Fat 7.4 g
Saturated Fat 1.3 g
Unsaturated Fat 0.8 g
Potassium 52.9 mg
Protein 5.2 g
Sodium 337.0 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Fruits , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
3 each  medium eggs
1 3/4 cup  SPLENDA┬« No Calorie Sweetener, granulated
1 tbsp  vanilla extract
0 1/4 cup  olive oil
1 each  fresh lemon juice, per fruit
2 tsp  fresh lemon peel
2 cup  white all purpose flour
0 3/4 tsp  baking soda
0 3/4 tsp  salt
0.3333 cup  Polenta, dry
2 cup  Fruit, mixed, harvest berries, frozen
  1. Preheat the oven to 350 degrees F. Coat a Bundt cake pan with cooking spray and set aside.
  2. Put the eggs and Splenda in a bowl and beat for 30 seconds on medium speed.
  3. Mix in the vanilla extract, olive oil, lemon zest, and lemon juice.
  4. Combine the flour, baking soda, and salt in a bowl. Add to the egg mixture and mix in the polenta.
  5. Pour half of the mixture into prepared Bundt cake pan.
  6. Place the berries in the batter and pour the rest of the batter on top.
  7. Bake for approximately 50 minutes, or until the top is golden.

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