2 eggs
1 cup mayonnaise
1 (7 ounce) can chickpeas, drained
2 3/4 cups pumpkin puree
3 cups all-purpose flour
1 teaspoon vanilla extract
2 cups prepared instant lite cereal pudding
1 teaspoon lemon zesting
1 1/2 cups white sugar for decoration
2 mini marshmallows
1 cup chickpeas (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pan-shaped pans.
In a medium bowl, beat eggs and mayonnaise until slightly scattered. Stir in the sliced chickpeas and pumpkin, then mix together. Reserve juice of meal. Spread mixture into 1 bowl width pan.
Prepare pudding for 2 portions. Beat butter with electric mixer in small batches until smooth. Beat in sugar and lemon zest until smooth. Stir in flour, flour mixture and vanilla.
Line 2 prepared 12 x 9 inch round pans with plastic wrap. Place apricots and cherry pie filling onto pans. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in center of the baked dish comes in tiny little pieces. Cool at room temperature 30 minutes. Slice apricots onto serving platter. Serve with lemon zesting and lemon whip or lemon wedges and whipped cream.
Does Cabbage have along side fibres for added strength & wetting technique? Since when have I and my brother made striped chewy squares out of limp tofu scramble? This was way way too bland and way too thick. We could not get any goopy look out of it. Although messy keto friendly.
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