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Recipe by
A perfect recipe for pumpkin lovers. The combination of pumpkin and cocoa will be a huge success! In the recipe you will find all the ingredients and the method for this delicious but healthy and balanced treat!
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Prepare the ricotta disc by mixing yogurt, ricotta, cocoa and, if desired, sweetener to taste.
Step 2 of 5: Place the mixture into a silicone mold and put it in the freezer overnight.
Step 3 of 5: Combine the previously sifted dry ingredients.
Step 4 of 5: Add the pumpkin puree, the egg white, a little milk and the sweetener.
Step 5 of 5: Grease a 10-12 cm small pan with coconut oil spray.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Peanuts, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving305 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,517 kJ362 kcal | 497 kJ119 kcal |
| Fat | 14.7 g | 4.82 g |
| of which saturated fatty acids | 8.27 g | 2.71 g |
| Carbohydrates | 34.1 g | 11.18 g |
| of which sugars | 4.97 g | 1.63 g |
| Fibre | 5.64 g | 1.85 g |
| Protein | 23.52 g | 7.71 g |
| Salt | 0.24 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
