Layered Polenta Cake

Use your favorite flavor of spreadable fruit in this cake. Make sure the bowl and beaters are clean and dry before you start beating the egg whites--any fat or moisture can reduce their volume.

Makes 8 servings

1 cup yellow cornmeal

3/4 cup self-rising cake flour

1 teaspoon baking soda

1/4 teaspoon salt

2/3 cup granulated sugar

3 eggs, separated (at room temperature)

1/4 cup low-fat (1%) buttermilk

4 teaspoons vegetable oil

2 teaspoons vanilla extract

1/2 cup spreadable fruit

2 teaspoons confectioners sugar

Preheat the oven to 350o F. Spray an 8" springform pan with nonstick cooking spray. In a large bowl, combine the cornmeal, flour, baking soda and salt. In a medium bowl with an electric mixer at medium-high speed, cream 1/3 cup of the sugar and the egg yolks about 5 minutes, until light and fluffy. Add the buttermilk, oil and vanilla and beat 1 minute more. Beat the egg yolk mixture into the cornmeal mixture.

In a medium-sized stainless steel bowl with dry beaters, beat the egg whites at high speed until foamy. Gradually beat in the remaining 1/3 cup sugar, 1 tablespoon or so at a time, until the whites are stiff and glossy but not dry. Gently fold the egg whites, one-third at a time, into the cornmeal mixture, until no white streaks remain. Spoon the batter into the prepared pan. Bake 40 minutes, until the center is puffed and golden and a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan 10 minutes. Run a sharp knife around the inside of the pan to release the cake. Remove the ring; cool completely on rack. With a long serrated knife, cut the cake in half. Place the bottom half on a platter and spread with the spreadable fruit; cover with the top half and sprinkle evenly with confectioners sugar. Cut into 8 equal wedges and serve.

SERVING (1 WEDGE) PROVIDES: 1/2 Fat, 1 Fruit, 1/4 Protein, 1 1/2 Breads, 75 Optional Calories.

PER SERVING: 266 Calories, 5 g Total Fat, 1 g Saturated Fat, 80 mg Cholesterol, 384 mg Sodium, 50 g Total Carbohydrate, 1 g Dietary Fiber, 5 g Protein, 21 mg Calcium

Recipe from Weight Watchers Slim Ways Italian