Mexican · Dessert
Calabaza en Tacha Ligera
A lightened take on Mexico's classic calabaza en tacha, with pumpkin chunks gently poached in a thin cinnamon-and-orange spiced syrup made mostly with allulose instead of a heavy piloncillo syrup, then finished with Greek yogurt, fresh raspberries and toasted pumpkin seeds for a fibre-and-protein boost that keeps each bowl under 250 calories.
$1
12 minsPrep
35 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
135Calories
5.2gProtein
3.6gFat
39.3gCarbs
13.8gSugar
3gFiber
13mgSodium
3mgChol
1.2gSat Fat
579mgPotassium
85mgCalcium
2mgIron
0.1mcgVitamin B12
22.5mgVitamin C
0gPolyol
17.5gAllulose
0gAlcohol
Goes well with
Mexican Lager Beer
local
Agua Fresca de Jamaica
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel the pumpkin and cut into 4cm chunks, then set aside in a bowl.
2
In a saucepan combine the water, allulose, brown sugar, cinnamon stick, star anise and orange zest and slices, and bring to a gentle simmer over medium heat.
3
Add the pumpkin chunks to the syrup, cover partially and simmer gently for 30-35 minutes, turning the pieces occasionally, until the pumpkin is tender and translucent and the syrup has reduced by roughly a third.
4
Lift the pumpkin pieces into two serving bowls and continue reducing the remaining syrup for 2-3 minutes until lightly thickened, then spoon it over the pumpkin.
5
Let the bowls cool to just warm, about 10 minutes, before topping.
6
Spoon the whipped Greek yogurt alongside the pumpkin, scatter with fresh raspberries and toasted pumpkin seeds, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g peeled, cut into 4cm chunks pumpkin
- 1.2 oz35g allulose
- 0.5 oz15g brown sugar
- 4.2 oz120g water
- 0.1 oz2g cinnamon ground
- 0 oz1g star anise
- 0.7 oz20g zest and a few thin slices orange
- 1.4 oz40g halved raspberry
- 1.8 oz50g lightly whipped greek yogurt
- 0.3 oz8g toasted pumpkin seeds
