| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Fresh or canned pureed |
|
|
cooked pumpkin |
| 1 |
c |
Sugar |
| 1 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground nutmeg |
| 1/4 |
t |
Ground ginger |
| 1/8 |
t |
Ground cloves |
| 2 |
T |
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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