Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Butternut Custard Filling
Total time: 45 minutes
3.8 grams of fibre per serving
2 Small saucepans, blender, fork, bowl, whisk and sieve
Skin and chop the butternut pumpkin flesh into small pieces.
In a saucepan, bring 1 cup of water to boil over a medium heat and add the butternut pumpkin pieces to it. Boil until cooked.
Use a sieve and discard the excess water from the pumpkin pieces.
Place the pumpkin pieces into the blender and blend until it becomes a fine paste.
Pour the evaporated milk, coconut cream and liquid stevia into the saucepan and bring to the boil over a medium heat.
Add the milk powder and homemade almond powder and mix it in thoroughly with a whisk, ensuring that there are no lumps. Remove from the heat.
Gradually add the almond powder mixture to the mashed butternut pumpkin and continue mixing using a whisk.
When the almond powder is fully incorporated into the pumpkin, add the butter and mix it in well.
Form the paste into 12 equal sized balls or spread it out on a stainless steel tray into a square of 1cm thickness. Allow to cool and cut into 12 squares of equal sizes.
NUTRITION INFORMATION (PER SERVING)