ingredients:
1 Pumpkin 1.5 kg approx.
2 Eggs
250g cream cheese
2 natural yoghurts
4 tbsp. sugar
2 tbsp. Cornstarch
Candy for mold
1 Pumpkin 1.5 kg approx.
2 Eggs
250g cream cheese
2 natural yoghurts
4 tbsp. sugar
2 tbsp. Cornstarch
Candy for mold
preparation:
Start roasting pumpkin, well covered with aluminum foil in the oven at 200 ° C for 45 minutes. I use the microwave, childbirth and the squash into pieces without cover with foil put it on high for 7 minutes or until soft noticeable puncture.
Once baked, allow to cool and take away the bark and seeds.
Preheat oven to 210 º C.
Then put in the bowl of the mixer and the remaining ingredients to the pumpkin meat into pieces. Beat until homogeneous puree.
We spread chosen candy mold, cast the mixture and baked at 210 ° C for 30 minutes.
When cool, place in the refrigerator several hours (best overnight).
Sprinkle with cinnamon and serve.
Start roasting pumpkin, well covered with aluminum foil in the oven at 200 ° C for 45 minutes. I use the microwave, childbirth and the squash into pieces without cover with foil put it on high for 7 minutes or until soft noticeable puncture.
Once baked, allow to cool and take away the bark and seeds.
Preheat oven to 210 º C.
Then put in the bowl of the mixer and the remaining ingredients to the pumpkin meat into pieces. Beat until homogeneous puree.
We spread chosen candy mold, cast the mixture and baked at 210 ° C for 30 minutes.
When cool, place in the refrigerator several hours (best overnight).
Sprinkle with cinnamon and serve.
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