Pumpkin Diet Mannik
4 servings
60 minutes
Pumpkin diet mannik is a tender, airy pie perfect for those watching their diet but not ready to give up delicious desserts. Its base is fragrant, soft pumpkin that gives the pastry natural sweetness and rich color. Semolina makes the texture velvety, while cottage cheese adds tenderness and lightness. Traditionally, pumpkin is a favorite ingredient in European cuisine where it is used as a base for many baked goods. In this recipe, the pumpkin is stewed until soft, combined with cottage cheese and spices, then baked to a golden crust. The taste is delicate and sweet with warm notes of cinnamon. This mannik is great for breakfast or a light snack and can be served warm or chilled with fresh fruits or yogurt.
1
Peel the pumpkin, cut it into small pieces, place in a pot, add 150 ml of water and simmer until soft (about 20-30 minutes). I brewed stevia leaves and simmered in it.
- Pumpkin: 600 g
- Sugar substitute: to taste
2
Whisk the eggs in a bowl until frothy.
- Chicken egg: 3 pieces
3
Add soft cottage cheese (I used Valio 0%) and continue whipping. At this stage, you can add a sweetener to taste (tablets, Jerusalem artichoke syrup - 2-3 tablespoons, honey - 2-3 tablespoons, as preferred).
- Soft fat-free curd cheese: 250 g
- Sugar substitute: to taste
4
Add semolina, soft pumpkin to the bowl and beat everything until smooth, add spices.
- Semolina: 50 g
- Pumpkin: 600 g
- Cinnamon: pinch
5
Preheat the oven to 170 degrees (during this time, the semolina will swell a little).
6
Bake for 40-50 minutes until golden brown. Serve warm or chilled.
