Sweet Persimmon and Pumpkin Puree with Yogurt
Healthy, because
Even smarter
Persimmon and pumpkin are a great duo: both provide plenty of beta-carotene, a precursor of vitamin A that protects cells and strengthens our immune system. The immune system is also supported by vitamin C from persimmon and pumpkin.
If you like, you can put whole sliced almond kernels over the dessert. The nuts also provide vitamin E, which also supports the body's own defence system.
Ingredients
- Ingredients
- 3 ½ ozs Pumpkin
- 5 Tbsps Orange juice
- 1 Persimmon
- 1 Tbsp lemon juice
- ¼ Vanilla bean
- honey
- 6 ozs Yogurt
- 1 Tbsp powdered sugar
- 3 Tbsps Whipped cream
- mint (for garnish)
Preparation steps
In a saucepan, bring the pumpkin flesh and orange juice to a boil and cook over medium heat, stirring occasionally until the pumpkin is soft, about 15 minutes.
Peel the persimmon, remove the core, and cut the flesh into small cubes. Split the vanilla bean lengthwise and scrape the seeds into the saucepan with the pumpkin mixture along with the persimmon and lemon juice 5 minutes before the end of cooking. Puree and season to taste with honey. Let cool.
In a bowl, stir together the yogurt and powdered sugar. Whip the cream until stiff and fold it into the yogurt mixture.
Spoon up to 2 tablespoons of the pumpkin puree into dessert glasses and top with the yogurt cream. Put a small dab of puree on top and swirl slightly. Garnish with mint.
