Children's menu: delicious pumpkin

Let the kids make sure that the pumpkin is suitable not only for turning into a carriage or carving a scary face, but also for mouth-watering dishes.

Cheese and nut cream roll
360 kcal, cooking time 100 min
Ingredients: ● 200 g of pumpkin pulp ● 200 g of powdered sugar ● 150 g of flour ● 1 teaspoon baking powder ● pinch of salt ● 3 eggs ● zest of 1 orange ● 250 g of mascarpone cheese ● 100 g of chopped walnuts.

1 Grate pumpkin pulp on a coarse grater. Sieve powdered sugar (50 g) with flour, baking powder and salt. Beat eggs and combine with pumpkin and flour mixture. Pour onto a baking sheet lined with baking paper and place in the oven for 15 minutes (190 ° C). Place the finished cake with the paper on a damp towel, roll it up and let it cool.
2 For mascarpone cream, whisk with the remaining powdered sugar, add nuts and mix. Expand the cake, spread with cream and roll it again. Put in the cold for 1 hour.
TIP: so that the cake roll rolled up does not break, turn it very carefully. Grease with a cream, stepping back from the edge of 1 cm, otherwise part of the cream will leak.
Pumpkin Chips
180 kcal, cooking time 120 min
Ingredients: ● 500 g of pumpkin pulp ● ½ tea. tablespoons ground cinnamon ● ¼ tea. tablespoons ground ginger ● a pinch. ground nutmeg ● 200 g powdered sugar ● 200 ml natural yogurt ● 3 sprigs of mint.
1 Cut the pumpkin into small, very thin slices. Mix all spices with 100 g of powdered sugar. Place the pumpkin plates on a baking sheet lined with oiled baking paper, sprinkle with the cooked spicy mixture and put in the oven heated to 100 ° C for 1.5–2 hours. Then open the oven door and let the chips cool.
2 For the sauce, wash the mint, dry and chop finely. Mix natural yogurt with the remaining powder and mint. Serve the resulting sauce to the chips separately.
TIP: In the same way, you can also make chips from apples or hard pears. Spices can be replaced with any other to taste.

The article was published on the materials of the magazine "Good advice" 11/2013
Photo: Konstantin Vinogradov.
Material prepared by Julia Dekanova