Preparation time 10 Cooking time 45 Serves 12 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 Engery 840kJ (201 calories) Protein 4.4g Saturated Fat 3g Total Fat 6.6g Carbohydrates 36g Sugars 20g Dietary Fibre 1g Sodium 74mg
