Recipe courtesy of John Lachetti
Recipe courtesy of John Lachetti
Show:
Food Network Specials
Pumpkin Tartuffo Sundae
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- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 80
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 68 mg
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 80
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 68 mg
Ingredients
Directions
- Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.
- Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.
- Serve with whipped non-dairy topping and sugarless candy garnish.
