Cooks in the microwave oven in just minutes. You can do so many things with this. Enjoy some on your toast, pancakes or waffles. Make a spread by mixing with a little low-fat cream cheese. Stir into your yogurt or oatmeal.
SPICY PUMPKIN BUTTER
- 1/4 cup dark brown sugar, packed (you could substitute Sucanat or sweetener of your choice)
- 2 tablespoons sugar
- 1/4 cup water
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 nutmeg, freshly ground if you have it
- 1/2 teaspoon cinnamon
- 1 1/2 cups canned pumpkin
Combine the two sugars, water and spices in a 4 cup glass measure cup. Microwave on HIGH 3 minutes; stir. Add pumpkin and microwave on HIGH 5 minutes. Let cool, refrigerate. Keeps several weeks in the refrigerator or can be frozen.
Serving Ideas: Spread on toast, stir into yogurt or oatmeal, spread a little on a muffin, mix with lowfat cream cheese for a spread.
Yield: 2 cups. Serving Size: 1 tablespoon.
Per Serving: 11 Calories; trace Fat (1.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
Old WWP 0 / New WWPP 0
Edited to say this recipe came from the Cooking Light message board and was posted by Vanessa