Grate lemon and orange peel, cut fruit in half, squeeze juice. Remove the peel from the pumpkin, remove the seeds, finely dice, steam with a little orange and juice of one lemon and a little sugar until soft and crush. Cut apples into small pieces on top, scoop out with a small spoon.
Coarsely chop walnuts, mix well with egg yolks, raisins, curd, lemon and orange zest, a teaspoon of vanilla sugar, a tablespoon of caster sugar and rum. Add pumpkin puree, cinnamon, yogurt, one tsp vanilla sugar and honey and mix well.
Fill apples with curd mixture, place in a roasting pan, bake in stove at 180 °C for ten minutes, finish cooking at 160 °C for another ten minutes.
Pour vanilla yogurt on a flat plate, drizzle with raspberry sauce, warp the drops with wooden sticks, place baked apples on top, cover with a little raspberry sauce, sprinkle a few fresh raspberries all around, garnish with mint.
Nutritional values per person:
322 Kcal – 7 g fat – 18 g egg white – 45 g carbohydrates – 3, 5 Be (bread units).
Tip: Use regular or light yogurt as needed!
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