It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Berry Polenta Cake

Source: dLife

Polenta cake with berries baked into the middle.

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 7.4 Fat, 0.2 Fruits, 0.2 Meat, 1.4 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.
Powered by ESHA

Servings

Ingredients

Directions

Preheat the oven to 350 degrees F. Coat a Bundt cake pan with cooking spray and set aside.
Put the eggs and Splenda in a bowl and beat for 30 seconds on medium speed.
Mix in the vanilla extract, olive oil, lemon zest, and lemon juice.
Combine the flour, baking soda, and salt in a bowl. Add to the egg mixture and mix in the polenta.
Pour half of the mixture into prepared Bundt cake pan.
Place the berries in the batter and pour the rest of the batter on top.
Bake for approximately 50 minutes, or until the top is golden.