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!
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Prepare the ricotta disc by mixing yogurt, ricotta, cocoa and, if desired, sweetener to taste.
Place the mixture into a silicone mold and put it in the freezer overnight.
Combine the previously sifted dry ingredients.
Add the pumpkin puree, the egg white, a little milk and the sweetener.
Grease a 10-12 cm small pan with coconut oil spray.
Silicone mold
10-12 cm small pan
Italia, Sicilia
| Energy (kcal) | 114.65 |
| Carbohydrates (g) | 10.79 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 4.4 |
| of which Saturates (g) | 2.49 |
| Protein (g) | 7.4 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.08 |
