Turkish · Dessert
Stuffed Baked Pumpkin Dessert
A Turkish-inspired stuffed baked pumpkin, halved and roasted until tender, then filled with a cocoa-spiked cottage cheese and whey filling and finished with fresh raspberries and walnuts for a protein-forward, fibre-rich take on a classic kabak tatlısı.
$1
15 minsPrep
38 minsCook
58 minsTotal
EasyLevel
Nutrition per serving
138Calories
11.8gProtein
4.2gFat
17.6gCarbs
8.8gSugar
3.7gFiber
153mgSodium
5mgChol
1.1gSat Fat
521mgPotassium
101mgCalcium
1.8mgIron
0.2mcgVitamin B12
14.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling
local
Turkish Apple Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F). Halve the pumpkin piece, scoop out any seeds and score the flesh in a crosshatch to help it soften.
2
In a small bowl, stir the drained low-fat cottage cheese with the whey protein isolate, sifted cocoa powder, cinnamon and cardamom until smooth and thick.
3
Pack the cheese mixture into the hollow of each pumpkin half, dividing evenly between the two pieces.
4
Place the stuffed pumpkin halves on a baking sheet, drizzle with honey, and bake for 35-40 minutes until the pumpkin flesh is fork-tender and the filling is set and lightly golden on top.
5
Remove from the oven and scatter the fresh raspberries and chopped walnuts over the warm filling.
6
Let rest for 5 minutes in the dishes before serving warm, one stuffed pumpkin half per person.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g halved and deseeded, flesh scored pumpkin
- 2.5 oz70g drained, mixed with spices cottage cheese lowfat
- 0.4 oz12g stirred into cheese filling whey protein isolate
- 0.2 oz7g sifted into filling cocoa powder
- 1.2 oz35g halved raspberry
- 0.3 oz8g roughly chopped walnut
- 0.3 oz8g drizzled honey
- 0.1 oz1.5g ground, mixed into filling cinnamon ground
- 0 oz0.5g ground, mixed into filling cardamom
