← All recipes

🍽️ Pumpkin-Kaki Jam with Yogurt Topping

119 kcal · 30 min · 4 servings

Ingredients

• 100 g Hokkaido pumpkin
• 1 orange
• 1 kaki
• 0.5 vanilla pod
• 1 tbsp lemon juice
• 1 tbsp liquid honey
• 250 g Greek yogurt (10% fat)
• mint (for garnishing)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Remove the inside and seeds of the pumpkin.
3. 3. Cut the pumpkin flesh into coarse cubes.
4. 4. Halve the orange.
5. 5. Squeeze the juice from the orange.
6. 6. Place the pumpkin flesh and orange juice into a pot.
7. 7. Bring the mixture to a boil.
8. 8. Cook the pumpkin for about 10 minutes over medium heat until soft.
9. 9. Peel the persimmons.
10. 10. Cut the persimmon flesh into small cubes.
11. 11. Slice the vanilla pod lengthwise.
12. 12. Scrape out the vanilla seeds.
13. 13. Add the persimmon cubes, vanilla seeds, and lemon juice to the pumpkin.
14. 14. Let everything cook together for another 5 minutes.
15. 15. Puree the mixture finely after cooking.
16. 16. Let the puree cool down.
17. 17. Mix the yogurt with the honey.
18. 18. Divide the puree among four dessert glasses.
19. 19. Reserve two tablespoons of puree for decoration.
20. 20. Spread the yogurt cream over the puree in the glasses.
21. 21. Place a small dollop of the reserved puree on top of the yogurt cream.
22. 22. Gently swirl the dollops with a spoon to create a marbled effect.
23. 23. Garnish the glasses with mint leaves.
24. 24. Serve the dessert.

Nutrition per serving

• kcal: 119
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 12 g