Pumpkin Yogurt Bread ver.2 (to revise)

Name: Pumpkin Yogurt Bread ver.2 (to revise)
Total time: 30 min
Yield: 520 g
Ingredients: Butter Mellow Cookie 40 g; Signature Greek Yogurt 100 g; Raw Egg 106 g; Steamed Pumpkin 241 g; Allulose Syrup 30 ml; Stevia (Sugar Substitute) 3 g

Add about 8 drops of vanilla essence

Cook 30 min Difficulty EASY 431 kcal

#Low Sugar #Low Calorie #Diet

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Ingredients

Main ingredients

Butter Mellow Cookie 40 g
Signature Greek Yogurt 100 g
Raw Egg 106 g
Steamed Pumpkin 241 g

Seasonings/Sauce

Allulose Syrup 30 ml
Stevia (Sugar Substitute) 3 g

Nutrition summary

Carbohydrates 67.42 g 49%

Protein 45.31 g 33%

Fat 11.4 g 19%

Serving size 520g

Cooking steps

1

Steam the pumpkin and remove the skin (leave a thick layer behind)
2

Blend everything except the skin and Greek yogurt
3

Add yogurt and blend again
4

Cut the leftover pumpkin skin into pieces, mix and transfer to a bowl
5

Bake in the oven at 185°C for 30 minutes

Pumpkin Yogurt Bread ver.2 (to revise)

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