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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
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Fresh Pineapple Upside-Down Polenta Cake

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.

Rating:
Prep Time:	15 minutes
Cook Time:	30 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	115.4

Total Carbs	18.8 g

Dietary Fiber	1.2 g

Sugars	11.0 g

Total Fat	2.6 g

Saturated Fat	0.7 g

Unsaturated Fat	0.1 g

Potassium	76.3 mg

Protein	3.3 g

Sodium	113.5 mg

Dietary Exchanges 2.6 Fat, 0.3 Fruits, 0.2 Meat, 0.0 Milk, 0.3 Other Carbs, 0.5 Starch, 0.1 Lean Meat

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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Servings

Ingredients

Pineapple Layer 1.0
1 tbsp margarine 1.0
1 tbsp packed dark brown sugar 2.0
2 tbsp Rum, 94 proof 1.0
1 each fresh pineapple

Polenta Cake Layer 2.0
2 tbsp fat free milk 1.0
1 tsp sugar 0.5
0 1/2 each package baker's yeast 2.0
2 each eggs 5.0
5 tbsp fructose sweetener 2.0
2 tsp vanilla extract 0.6667
0.6667 cup Polenta, dry 2.0
2 each egg whites

Directions

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.
Arrange pineapple slices over bottom of skillet, cutting some in thirds to fill in gaps between slices. Set aside.
In a small saucepan, warm milk. Remove from stove; add granulated sugar and yeast, stirring until yeast is dissolved.
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.
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.
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.