| 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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