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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!
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) | 118.83 |
| Carbohydrates (g) | 11.18 |
| of which sugars (g) | 1.62 |
| Fat (g) | 4.82 |
| of which saturates (g) | 2.7 |
| Protein (g) | 7.71 |
| Fibre (g) | 1.84 |
| Salt (g) | 0.08 |