Mexican · Dessert
Candied Baked Pumpkin, Light
Wedges of pumpkin are roasted in an orange-spiced syrup until caramelised at the edges and meltingly soft, then finished with cool Greek yogurt, fresh raspberries and toasted pumpkin seeds for a lightened take on a Mexican candied pumpkin dessert.
$1
15 minsPrep
33 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
151Calories
5.7gProtein
6.3gFat
30.2gCarbs
12gSugar
3.3gFiber
35mgSodium
9mgChol
2.9gSat Fat
591mgPotassium
91mgCalcium
1.8mgIron
0.1mcgVitamin B12
25mgVitamin C
0gPolyol
10gAllulose
0gAlcohol
Goes well with
Mexican Amber Lager
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 200°C (400°F). Arrange the pumpkin wedges in a single layer across 2 individual baking dishes.
2
In a small bowl, mix the allulose, brown sugar, orange juice and zest, cinnamon and cloves, then pour evenly over the pumpkin wedges.
3
Brush the melted butter lightly over the top of the wedges to help the surface caramelise.
4
Bake for 30-35 minutes, basting once with the pan juices at the halfway point, until the pumpkin is tender and the edges are lightly candied.
5
Remove the cloves. Let the dishes stand for 5 minutes to let the syrup thicken slightly.
6
Dollop the whisked Greek yogurt over each dish, scatter with fresh raspberries and toasted pumpkin seeds, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g peeled, cut into 2cm wedges pumpkin
- 0.7 oz20g allulose
- 0.4 oz10g brown sugar
- 1.1 oz30g juiced and zested orange
- 0.1 oz2g cinnamon ground
- 0 oz1g whole, for infusion cloves
- 0.2 oz6g melted, brushed butter
- 2.1 oz60g whisked smooth greek yogurt
- 1.4 oz40g halved raspberry
- 0.3 oz8g toasted pumpkin seeds
