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)

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