Ingredients

• 200 g polenta, (7oz) instant
• 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

Instructions

• 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/350°F. 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.