juice of 1/2 lemon plus cold water to make
1/3 cup
Filling:
2 cups firm pumpkin purée
1/4 cup ricotta cheese
1/4 cup low fat natural yoghurt
1/2 cup skim or low fat milk
2 eggs, separated
1/4 tsp nutmeg
1/4 tsp mixed spice
1/2 tsp cinnamon
juice and grated rind of 1 lemon
Equal or other artificial sweetener to
taste
ground cinnamon - garnish
Method :
Pastry:
Rub margarine
into flour until mixture resembles fine breadcrumbs. Mix egg yolk with
juice and water. Mix liquid into flour with a knife, to make a soft
dough. Turn out onto floured board. Knead lightly, leave for 15 minutes.
Roll out on floured board, then cover base and sides of pie dish with
pastry. Add a second strip around the top edge and pinch as a decorative
edge. Prick pastry and place in oven, bake for approximately 1 hour
until lightly browned. Remove and cool.
Filling:
Combine in a
bowl pumpkin, ricotta, yoghurt, milk and egg yolks. Beat well. Add
spices, lemon juice and rind, and sweetener. Check taste and adjust if
necessary. Beat egg whites until soft peaks form, fold into pumpkin
mixture. Pour into pastry shell and bake in a preheated oven until set
(about 1 hour). Sprinkle with a little cinnamon to serve.
To vary -
fold 1/4 cup chopped pecans into filling.
To store -
cover and refrigerate for up to two days.