Diet pumpkin casserole

Cooking diet pumpkin casserole. It turns out to be quite low in calories, because there is no sugar in the composition. The taste is tender, juicy and moderately sweet. Suitable for breakfast and afternoon tea.

Ingredients

• Tofu - 250 Grams
• Soy sour cream - 60-70 Grams
• Sweetener - 6-8 grams (3-4 grams - for pumpkin, 3-4 grams - for tofu and semolina base)
• Semolina - 60 Grams
• Pumpkin - 150-200 Grams
• Water - 100-150 Milliliters
• Dried cranberries - 15-20 grams

Directions

1. Peel the pumpkin, remove the seeds. Cut into small cubes. Simmer in a skillet with a little oil until soft. Add sweetener.
2. Boil water in a saucepan, add semolina in a thin stream. Make a thick, viscous porridge.
3. Grind the tofu with a blender along with sour cream. Add sweetener.
4. Then grind the semolina with tofu until smooth.
5. Add pumpkin and dried cranberries, stir.
6. Sprinkle the bottom of the mold with semolina, then lay out the resulting mass. Bake in the oven for 30 minutes at 200 degrees.
7. Diet pumpkin casserole is ready, bon appetit!