Turkish · Dessert
Candied Pumpkin Dessert
A lightened take on the classic Turkish kabak tatlısı, this version simmers pumpkin wedges in a thin allulose syrup with warming cinnamon and clove instead of a heavy sugar bath, then finishes each bowl with cool strained Greek yogurt and toasted walnuts for protein and crunch without the usual calorie load.
$1
15 minsPrep
35 minsCook
110 minsTotal
EasyLevel
Nutrition per serving
110Calories
5.3gProtein
5.2gFat
28.7gCarbs
5.2gSugar
1.4gFiber
15mgSodium
4mgChol
1.4gSat Fat
521mgPotassium
79mgCalcium
1.3mgIron
0.1mcgVitamin B12
11.8mgVitamin C
0gPolyol
17.5gAllulose
0gAlcohol
Goes well with
Riesling
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel the pumpkin and cut into thick wedges, discarding seeds and fibres.
2
Place the pumpkin wedges in a wide pan with the water, allulose, cinnamon and cloves.
3
Bring to a gentle simmer, then cover and cook on low heat for 30-35 minutes, turning the wedges occasionally, until the pumpkin is tender and glossy and the syrup has thickened and reduced by about a fifth.
4
Remove from heat and let the wedges cool in the syrup to room temperature, then chill in the fridge for at least 1 hour so they firm up and soak up more sweetness.
5
Divide the candied pumpkin wedges between 2 bowls and spoon over any remaining syrup.
6
Top each bowl with a dollop of strained Greek yogurt and a scatter of chopped walnuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g peeled, sliced into thick wedges pumpkin
- 1.2 oz35g allulose
- 2.1 oz60g water
- 0 oz1g cinnamon ground
- 0 oz1g cloves
- 0.4 oz10g roughly chopped walnut
- 2.5 oz70g strained, chilled greek yogurt
