Diabetes: Polenta Cake with Berry

Polenta cake with berries baked into the middle!

Beef and Vegetable Stew

1 Cooking Spray, original, 1/3 sec spray
3 medium eggs
1 3/4 cup Splenda granular (Splenda)
1 tbsp vanilla extract
1/4 cup olive oil
1 fresh lemon juice, per fruit
2 tsp fresh lemon peel
2 cup white all purpose flour
3/4 tsp baking soda
3/4 tsp table salt
1/3 cup Polenta, dry
2 cup Fruit, mixed, harvest berries, frozen, defrosted (or fresh berries of your choice)

Beef and Vegetable Stew


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.

You can substitue peaches or plums for the berries!