Banana, Date and Blueberry cake
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150g Extra light Philadelphia soft cheese
4 tblsp sweetener
3 medium eggs – separated
2 very soft bananas – peeled and mashed
200g semolina
½ tsp baking powder
6 fresh dates, chopped
1 small punnet of blueberries
low fat cooking spray
1. Preheat the over to Gas Mark 4/180 degress c / fan oven 160 degrees c
2. cream together the low fat soft cheese and the sweetener and then whisk in the egg yolks and mashed banana
3. Fold in the semolina and baking powder. Add the chopped dates and blueberries. Whisk the egg whites in a separate bowl until stiff. Fold them into the polenta mixture.
4. Spray a 18 cm (7inch) tins with low fat cooking spray and line the base with greaseproof paper. Add mixture to tin and bake for 30 mins or until firm to tough
5. Allow the cake to rest for 5 minutes and then remove it from the tin. Leave to cool on cooling rack.
This is particularly good served warm !!
150g Extra light Philadelphia soft cheese
4 tblsp sweetener
3 medium eggs – separated
2 very soft bananas – peeled and mashed
200g semolina
½ tsp baking powder
6 fresh dates, chopped
1 small punnet of blueberries
low fat cooking spray
1. Preheat the over to Gas Mark 4/180 degress c / fan oven 160 degrees c
2. cream together the low fat soft cheese and the sweetener and then whisk in the egg yolks and mashed banana
3. Fold in the semolina and baking powder. Add the chopped dates and blueberries. Whisk the egg whites in a separate bowl until stiff. Fold them into the polenta mixture.
4. Spray a 18 cm (7inch) tins with low fat cooking spray and line the base with greaseproof paper. Add mixture to tin and bake for 30 mins or until firm to tough
5. Allow the cake to rest for 5 minutes and then remove it from the tin. Leave to cool on cooling rack.
This is particularly good served warm !!
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