Fit Pumpkin Dessert

Contains 165 kcal and 8g of protein per serving; the strained yogurt helps stabilize blood sugar and provides long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 400g pumpkin · 104 kcal in the whole recipe
• 20g walnuts · 131 kcal in the whole recipe
• 100g Greek yogurt · 95 kcal in the whole recipe
• Sweetener, cinnamon

Method

1. Required equipment: A knife, cutting board, baking dish, and an oven.

   

2. Place the pumpkin on the cutting board and chop it into 3-4 centimeter cubes.

   

3. Arrange the chopped pumpkin pieces side by side in the baking dish.

   

4. Sprinkle the sweetener and cinnamon evenly over the pumpkin pieces.

   

5. Cover the baking dish tightly with aluminum foil or a suitable lid to seal it.

   

6. Set your oven to 190°C and wait for it to preheat.

   

7. Place the dish in the oven and bake for 35-40 minutes.

   

8. Insert a fork into a piece; if it slides in easily without resistance, the pumpkin is soft and ready.

   

9. Remove the pumpkin from the oven and let it cool on a plate.

   

10. Break the walnuts into small pieces using your hands or a knife.

    

11. Add the strained yogurt on top of the cooled pumpkin.

    

12. Sprinkle the crushed walnuts on top to finish the dish.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.