Diet Pumpkin Casserole - Step By Step Recipe With Photos
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Video: Diet Pumpkin Casserole - Step By Step Recipe With Photos
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
Cooking diet pumpkin casserole. It turns out to be quite low in calories, because there is no sugar in the composition. The taste is tender, juicy and moderately sweet. Suitable for breakfast and afternoon tea.
Cooking description:
Below I will explain in more detail how to make a diet pumpkin casserole. It is better to choose pumpkin of sweet varieties. Dried cranberries can be replaced with raisins, or not added at all. It is better to choose the amount of sweetener according to your taste, because they are different. The casserole is delicious to serve both cold and hot.
Purpose: For breakfast / For an afternoon snack
Main ingredient: Vegetables / Pumpkin
Dish: Baking / Casserole
Diet: Diet food / Lenten dishes / Vegan dishes
Ingredients:
- Tofu - 250 Grams
- Soy sour cream - 60-70 grams
- Sweetener - 6-8 grams (3-4 grams - for pumpkin, 3-4 grams - for tofu and semolina base)
- Semolina - 60 Grams
- Pumpkin - 150-200 Grams
- Water - 100-150 Milliliters
- Dried cranberries - 15-20 grams
Servings: 4-6
How to make Diet Pumpkin Pudding
Prepare all ingredients. Peel the pumpkin, remove the seeds. Cut into small cubes. Simmer in a skillet with a little oil until soft. Add sweetener. Boil water in a saucepan, add semolina in a thin stream. Make a thick, viscous porridge. Grind the tofu with a blender along with sour cream. Add sweetener. Then grind the semolina porridge with tofu until smooth. Add pumpkin and dried cranberries, stir.
