Purple Potato Pumpkin Salad Puree

Name: Purple Potato Pumpkin Salad Puree
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Purple Sweet Potato; 15g American almonds; 30g milk powder; 30g milk; 300g pumpkin; 15g raisin; 1 tablespoon Salad dressing (sweet type)

by Handsome chef

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Today, a handsome guy uses salad dressing to make a "real" ice cream. The raw materials are healthy and weight-loss pumpkins and purple sweet potatoes, and they are seasoned with low-calorie sweet Kubi salad dressing, which is nutritious and healthy. Shuai also added raisins and chopped almonds to this dessert, which was full of surprises. At the same time, the styling is also "imitation" of the squeeze of ice cream. After refrigerating, it is not only delicious but also has an ice cream feel.
What surprises will the combination of the three seemingly unrelated flavors of pumpkin purple potato and salad dressing bring you? What kind of delicious dessert will the combination of milk, salad dressing and nuts produce? We recommend healthy, weight-loss, nutritious, delicious and beautiful desserts to everyone. You must try it in the summer.

Ingredients

300g Purple Sweet Potato
15g American Almonds
30g Milk Powder
30g Milk
300g Pumpkin
15g Raisin
1 tablespoon Salad Dressing (sweet Type)

Purple Potato Pumpkin Salad Puree

1. Pumpkin (peeled) and purple sweet potato slices are put on a steamer and steamed (pumpkin will take about 15 minutes, purple sweet potato will take 25-30 minutes)

Purple Potato Pumpkin Salad Puree recipe

2. The pumpkin is mashed and passed through a sieve (so that the finished product will be more delicate)

3. The purple sweet potato is peeled and mashed into a puree and passed through a sieve (because the moisture content of the purple sweet potato is lower than that of the pumpkin, it needs to be diluted by adding milk)

4. Add two tablespoons of milk powder to the pumpkin puree with more water (you can also add two tablespoons of milk powder after steaming it to the microwave oven again to high heat for three minutes to reduce the water), and add less milk to the purple potato puree (the ultimate goal is to mix the pumpkin and purple potato puree into a thin thick Mud in the same state. This is very important, otherwise it will be uneven when squeezing the flowers)

5. Add a tablespoon of Kewpie Salad Dressing (sweet and sweet) to each of the pumpkin and purple potato mash

6. Stir evenly into a fine and uniform state

7. Put them in a small piping bag

8. Prepare a large piping bag and put it in the piping mouth

9. Align the two small piping bags and cut a mouth of the same size

10. Then put it in a large piping bag

11. Prepare almonds and raisins (I chose two kinds of raisins, the ingredients can be varied, hazelnuts, walnuts and other nuts and dried fruits are fine)

12. After chopped, put a certain amount on the bottom, squeeze the two-color purple potato pumpkin puree, and finally, sprinkle a little bit of embellishment (dried fruit is essential, not only enhances the taste of the dessert, but also from a nutritional point of view rich)