Apricot and Banana Polenta Cake

Apricot and Banana Polenta Cake 

Recipe from WW website Serves 12 Bet you didn’t know that you could have cake (and eat it) on NoCount™. Well, here’s proof that you can!

200 g polenta, (7oz) instant (not ready made)
5 spray low-fat cooking spray
150 g low-fat soft cheese, (5 1/2oz)
4 tablespoon artificial sweetener, powdered
3 medium egg(s), separated
1/2 teaspoon baking powder
1 medium banana(s), ripe
100 g apricots, (3 ½ oz), pitted and chopped

Topping:
150 g low-fat soft cheese, (5 ½ oz)
2 tablespoon natural low-fat yogurt
1 tablespoon artificial sweetener, powdered
1 small banana(s)
1 teaspoon lemon juice
100 g apricots, (3 ½ oz), pitted and sliced 

Cook the polenta according to pack instructions. Cool, stirring occasionally to prevent lumps forming.

Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Spray a 23cm (9 inch) cake tin with low fat cooking spray.

Beat the low fat soft cheese, sweetener and egg yolks together. Stir in the cooled polenta and baking powder. Mash the banana with a fork and add to the mixture with the apricots.

Whisk the egg whites in a grease-free bowl until stiff, then fold them into the polenta mixture. Tip into the cake tin and level the surface. Bake for 35-40 minutes until firm to the touch.

Cool in the tin for 10 minutes, then remove and cool completely on a wire rack.

For the topping, beat together the soft cheese, yogurt and sweetener. Spread over the top of the cake. Slice the banana and sprinkle the pieces with lemon juice. Arrange over the top of the cake with the apricots.

Keep covered and refrigerated, though serve at room temperature.