| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Snacks, Diabetic |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/4 |
c |
Salt |
| 2 |
c |
Pumpkin seeds |
INSTRUCTIONS
Use seeds of the Halloween pumpkin.
Combine water and salt in saucepan. Cook and stir until salt
dissolves; cool.
Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds
dry with paper towel.
Place on a cookie sheet. Bake at 300 F until seeds are dry, about 1
hour.
Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges
Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
Shared but not tested by Elizabeth Rodier, Oct 93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“God: the most lovable person in the universe”