Pumpkins deliver many vitamins and contain saturating dietary fiber. Thus, they are a good surrogate for the conventional carb products such as French fries.
Make sure to buy an organic lemon, as the zest of organic products is not as contaminated with chemicals and pesticides as others.
10 min
Ingredients per serving
- 400g (14 oz.) pumpkin flesh, e.g. Hokkaido, Butternut
- 2 cloves of garlic
- 200g (7 oz.) fat free greek yogurt
- 50g (1.8 oz.) cottage cheese
- 1 organic lemon
- 1 teaspoon cinnamon
- ½ teaspoon chili flakes or rings (fresh or dried)
- 2 teaspoons rapeseed or olive oil
- salt, pepper
Preparation
- Preheat oven to 200°C (390°F, no convection)
- Peel pumpkin, core it and cut it into slices of 1cm (0.4 inch).
- Peel garlic, halve and crush a little bit.
- Put pumpkin and garlic into a bowl and mix with cinnamon, chili flakes, oil, salt and pepper.
- Lay a baking parchment on a grid, spread pumpkin slices on it.
- Bake on middle rack for about 30 minutes.
- Meanwhile, wash lemon with hot water.
- Grate the zest of the lemon with a fine grater. Halve the lemon, squeeze one of the halves.
- Mix lemon juice and zest with fat free greek yogurt and cottage cheese.
- Serve pumpkin fries with the dip.
