Pumpkin and Blueberry Maple Stack

Pumpkin and Blueberry Maple Stack (Serves 1) Calories 112

C - 13g, P - 9g, F - 3g

Ingredients 50g butternut pumpkin 60g plain no fat greek yoghurt 1tsp cinnamon Coconut oil spray Stack with: 30g blueberries 5g Tahini 5mls sugar free maple syrup

Method 1. Preheat the oven on 180 degrees centigrade. 3. Cut the pumpkin into small cubes, place on a baking tray, spray with coconut oil and sprinkle with cinnamon. 4. Place in oven for approx 20 mins. 5. While the pumpkin is cooking, combine the maple syrup and tahini in a small bowl. If it isn’t runny enough add a dash of water. 6. Once pumpkin is cooked either pop aside and let cool or serve immediately in a bowl and stack the yoghurt, blueberries and drizzle the tahini/maple dressing on top of the pumpkin. 7. Sprinkle with cinnamon to finish.

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