Description
This dessert will be appreciated by the children and their parents. Children - for delicate creamy taste and bright color, and parents - for the ease of preparation and usefulness. Part of casseroles no fats, eggs, flour and sugar.
Ingredients
-
Pumpkin
170 g
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Carrots
170 g
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Yogurt
200 ml
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Semolina
7 Tbsp
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Honey
2 Tbsp
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Sour cream
-
Leavening agent
1 tsp
Cooking
The pumpkin and scrape the carrots, cut into cubes, put them into a cold Zepter pot, it will allow us to keep more of the vitamins, minerals, micro - and macronutrients due to low temperature food processing.
Cover with a lid and put on low heat (3 of 9). Cook under cover for 15 minutes, the arrow should not go beyond the green fields. Then remove the skillet from the heat and leave under the lid for another 10 minutes.
While preparing carrot-pumpkin puree in kefir add semolina, so she has time to swell. Mix.
Remove the cover and check the readiness - pumpkin and carrots are soft. If at the bottom there is the juice, drain it.
Zepter cookware is not afraid of any damage, unlike the new-fangled pans with Teflon and ceramic coating - the bottom you can RUB steel wool, to cut with a knife and even use the blender and mixer. So feel free to throw them in the skillet with the vegetables in the blender and grind the pumpkin and carrot to a thick puree.
Add to semolina with yogurt honey, vegetable puree and baking powder, stir.
And put in a saucepan. Cook on low heat (2 of 9) for 20 minutes and another 10-15 minutes without fire, without removing the cover. Then gently hold the knife along the walls and overturn on a plate.
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