Turkish · Dessert
Candied Pumpkin Dessert with Whipped Yogurt (High-Protein)
A Turkish-style candied pumpkin dessert (kabak tatlisi) rebuilt around a whipped Greek yogurt and whey protein topping instead of the usual plain tahini-walnut syrup pairing. The pumpkin is simmered slowly in a light cinnamon-clove syrup until deeply tender and amber, then served alongside a thick, protein-boosted yogurt cream and toasted walnuts, keeping the original dish's gentle spice and nutty crunch while turning it into a genuinely high-protein plate.
$1
12 minsPrep
30 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
245Calories
17.9gProtein
7.9gFat
28.7gCarbs
22.2gSugar
1.5gFiber
67mgSodium
9mgChol
2.8gSat Fat
628mgPotassium
170mgCalcium
1.4mgIron
0.4mcgVitamin B12
12.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pumpkin Spice Ale
local
Turkish Tea with Rose Hip (Çay)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel the pumpkin and cut into thick wedges, about 280g total.
2
Put the pumpkin wedges, sugar, water, cinnamon and cloves in a wide pan and bring to a simmer.
3
Cover and cook gently for 25-30 minutes, turning the wedges once, until the pumpkin is tender and the syrup has reduced by about a fifth and turned glossy and amber.
4
Remove from the heat and let the pumpkin cool in the syrup for 10 minutes so it drinks up the flavour.
5
Meanwhile whip the Greek yogurt until smooth, then whisk in the whey protein isolate until fully dissolved with no lumps.
6
Divide the candied pumpkin and its syrup between 2 bowls.
7
Spoon the whipped protein yogurt alongside or over the pumpkin.
8
Scatter the chopped walnuts over the top and serve just warm or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g peeled, cut into thick wedges pumpkin
- 1.1 oz30g sugar white
- 2.1 oz60g water
- 0 oz1g cinnamon ground
- 0 oz0.5g cloves
- 5.3 oz150g whipped smooth greek yogurt
- 0.7 oz20g whisked into the yogurt whey protein isolate
- 0.4 oz12g roughly chopped walnut
