Fat-free spicy pumpkin butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh or canned pureed cooked pumpkin |
| 1 | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cloves |
| 2 | tablespoons | Lemon juice |
Directions
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 1¼ 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@... (Jayne Spielman)