Recipe: Fat-Free Spicy Pumpkin Butter
For 1 Persons
Category: None
1 c Fresh or canned pureed
-cooked pumpkin
1 c Sugar
1 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Ground ginger
1/8 ts Ground cloves
2 tb Lemon juice
I picked up _Light Muffins_ by Beatrice Ojakangas at the library the other
day... and it has a recipe for pumpkin butter (I've only scanned the
book... no review yet
:) ...
Combine all in a glass bowl (for microwave) or nonreactive saucepan (for
stovetop). Microwave on high for 5 minutes, stirring twice, or, on
stovetop over medium-high heat, stir until boiling and continue to boil 5
minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks.
Makes about 1 1/4 cups.
Per (1 tablespoon) serving: 40 cal, 0g fat, 0g fiber
In a note above the recipe, she says she likes to spread whole-grain
muffins with nonfat or lowfat cream cheese and then top them with pumpkin
butter - the combo tastes like pumpkin pie.
Posted to fatfree digest V96 #291
Date: Mon, 21 Oct 96 10:06:19 EDT
From: jayne@ejv.com (Jayne Spielman)
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