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Pastilla from persimmons.

Pastilla from persimmons.

Pastilla from persimmons.

Pastilla from persimmons. Useful fruit dessert without sugar.

COOKING TIME: 8 h
NUMBER OF PORTS: 6
CALORIUM: 274 kcal

Ingredients

Persimmon (very ripe) — 1 kg

Whisk the persimmons with a blender until smooth.
Heat the oven to 75 degrees. Put two silicone rugs on the two baking sheets. Evenly distribute a mixture of persimmons on them with a thin layer.
Place the baking sheets in the oven and bake for 6-8 hours until the mixture is dry. It should become firm and slightly sticky to the touch. When dried, the paste shrinks almost twice, so about 500-600 grams of the finished product will be obtained.
Cool completely. Carefully separate the finished mixture from the rugs, roll rolls and cut them.

 

Pastilla from persimmons

Pumpkin pastille

Pumpkin pastille with yogurt

Ingredients
a pinch of black pepper;
500 g of pumpkin pulp;
ginger;
two jars of 125 g fat-free sweet yogurt;
ground cinnamon.

Cooking method

1. Cut the peel from the pulp of a pumpkin, select seeds with fibers. Cut the vegetable into medium sized pieces. Transfer the chopped pumpkin into a thick-walled pan and pour half a glass of drinking water. Put on moderate heat and cook for ten minutes. This time will be enough to make the pumpkin soft.

2. Puree the vegetable with a submersible blender or pusher until smooth without lumps. Pour yogurt into the mashed potatoes and season with spices. Mix.

3. Cover the baking sheet with cling film. Put the pumpkin mass in it and evenly distribute it on the surface, trying to ensure that the layer height does not exceed half a centimeter. In this case, make the layer in the center thinner than from the edges.

4. Put the baking tray with the pastille in the oven. Set 60 C and open the door. Leave to dry for eight hours. Cut the pastile into strips and roll them into a roll. Store the treat in a tightly closed glass container.

Pastilla from persimmons.

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