Ingredients:

250 gr pumpkin, steam and mash
3 eggs, separate white from yolks
100 gr sugar
50 gr low fat butter
100 gr flour
75 gr vanilla yogurt
50 gr raisin
1 tsp vanilli

Directions :

Beat sugar and butter.

Add egg yolks, yogurt and vanilli.

Add pumpkin and flour.

Beat egg white until thick.

Pour the pumpkin mixture into the egg white, stir in.

Prepare and brush cake pan with butter, and pour the mixture into it. Put the raisins for topping.

Bake for 45 minutes in 180 C deg.

Pumpkin, a Super Food for All 12 Months of the Year
by: DeeDee Stovel

We all know that pumpkin pie is super, so why not enjoy more of this delicious, nutritious squash in year-round recipes? These 125 recipes celebrate the varied ways that pumpkin can enhance a wide range of dishes, from beverages, starters, and snacks to soups, salads, main courses, and, of course, pies, cookies, breads, and cakes. Whether starting from the whole pumpkin or from canned pumpkin (a fine alternative), cooks will be surprised by the variety of ways they can use the entire fruit, including blossoms and seeds, as well as the pulp itself.

Harvest of Pumpkins and Squash
by: Lou Seibert Pappas

Buttercup or crookneck pattypan or sugar pumpkin squashes and pumpkins are delicious additions to muffins breads soups salads pastas entrées and sweets. Just as good in the morning as at night the recipes in this beautiful cookbook include such gems as Cranberry-Walnut Pumpkin Coffee Cake Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese and Five-Spice Pumpkin-Ginger Cake.

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