Preparation time10 Cooking time45 Serves12 Recipe courtesy of Sue Shepherd, Accredited Practising Dietitian (APD), VIC, from ‘A Wealth of Health’ Partner Almond Board of Australia Ingredients Method Nutrition 60g reduced fat margarine 1 cup (220g) castor sugar 1 tsp vanilla essence 2 eggs 4 egg whites 200g gluten-free low-fat vanilla yoghurt 1 cup (150g) polenta 1/2 cup (40g) desiccated coconut 4 tsp grated orange rind 1/3 cup (80ml) orange juice In a medium bowl, cream margarine, sugar, and vanilla essence with an electric beater. Add eggs and egg whites, one at a time, continue beating between additions. Add yoghurt, polenta, coconut, orange rind and juice. Beat well for further 2 minutes. Pour into greased ring pan. Bake in moderate oven at 160°C for 40 to 50 minutes or until golden brown. Nutritional information is provided per serve Engery840kJ (201 calories) Protein4.4g Saturated Fat3g Total Fat6.6g Carbohydrates36g Sugars20g Dietary Fibre1g Sodium74mg
