Recipe - Fat-Free Spicy Pumpkin ButterCategories: None, Fat-Free Spicy Pumpkin Butter
1 cup Fresh or canned pureed
1 cup Sugar
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground ginger
1/8 teaspoon Ground cloves
2 tablespoon 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 mediumhigh heat, stir until boiling and continue to boil 5
minutes, stirring constantly. Cool. Store, refrigerated, for 4 to 6 weeks.
Makes about 1 One fourth cups.
Per (1 tablespoon) serving: 40 cal, 0g fat, 0g fiber
In a note above the recipe, she says she likes to spread wholegrain
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: firstname.lastname@example.org (Jayne Spielman)
Fat-Free Spicy Pumpkin Butter recipe makes 50 Biscotti
New How To Recipes:
Sicilian Potato Salad Recipe
Sweet Dipping Sauce Recipe
Russian Beet Salad (Katzen) Recipe
Nutty No Sugar Brownies Recipe
Chocolate Mousse With Raspberries And Fromage Frais Recipe
Tabbouleh With Grilled Fillet Of Cod Recipe
Chocolate Pecan Pie Recipe
Wow! Cooking is easy!