Yield: 1 servings
|1 cup||Canned or fresh pumpkin puree|
|1 teaspoon||Grated lemon zest|
|¼ teaspoon||Pumpkin pie spice|
Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988
Great on toast or waffles!
This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.
Makes 1-½ cups.
Stir all ingredients together in 4-cup glass measure. Cover with plastic wrap, leaving one corner open for vent. Microcook on HIGH power until thick, 3-5 minutes. Let cool to room temperature, then store covered in refrigerator.
Nutrition Information per Tablespoon: 11 calories 0 g protein 3 g carbohydrates 0 g fat (0% of calories) 1 mg sodium 0 mg cholesterol