| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 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 |
INSTRUCTIONS
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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