PUMPKIN YOGURT CAKE
Ingredients
12 pc. Mini pumpkins
½ cup butter
1 tsp. ground cinnamon
Cut the top from the pumpkins and remove with a spoon all the seeds, rub the inside of the fruit with soft butter. Sprinkle with cinnamon and bake @ 350 oven For 15 minutes. Remove from the oven and let cool
Cake
1 lb yogurt
4 pc. Eggs
1/4 cup sugar
2 tsp. vanilla extract
1 cup heavy cream
2 Tbsp honey

Mix all the above ingredients in bowl well and fill the mini Pumpkins. Save the tops, you will need them after baking the dessert .Bake the pumpkin Yogurt cake in water bath @ 275 for 40 minutes. Remove from the oven and now place the top on the pumpkin , refrigerate for a minimum of 6 hrs.



Kali Orexi

Chef Gregory zapantis