Sweet Pumpkin Cream

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Sweet Pumpkin Cream
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
177
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie177 kcal(8 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates37 g(25 %)
Sugar added25 g(100 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.5 mg(21 %)
Vitamin K12.5 μg(21 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.3 mg(21 %)
Folate91 μg(30 %)
Pantothenic acid1 mg(17 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium776 mg(19 %)
Calcium67 mg(7 %)
Magnesium21 mg(7 %)
Iron2.1 mg(14 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.3 g
Uric acid111 mg
Cholesterol1 mg
Complete sugar35 g

Ingredients

for
4
Ingredients
1 small Hokkaido pumpkin
2 tablespoons Yogurt (0.1% fat) (3.5% fat)
1 teaspoon Bourbon vanilla
1 centiliter gin
1 teaspoon salt
100 grams sugar
How healthy are the main ingredients?
sugarHokkaido pumpkinsalt

Preparation steps

1.

Peel the pumpkin, cut in half, scoop out the seeds and cut into small cubes. Place the pumpkin cubes in a large saucepan and cover with water. Sprinkle with 1 tablespoons of sugar and simmer until very tender. Drain well, reserving 1 cup of the cooking water, and let cool. 

2.

Puree the pumpkin in a blender or food processor with the yogurt, bourbon vanilla, gin, salt and remaining sugar. If the puree is too thick, add a some of the cooking liquid, a little at a time. Spoon the puree into small serving glasses and refrigerate until well chilled. Top with whipped cream, if desired.