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Saturday, December 3, 2016

Salted Pumpkin Seeds

Categories: Snacks, Diabetic
      Yield: 8 servings

      2 c  Water                               2 c  Pumpkin seeds
    1/4 c  Salt                          

  Use seeds of the Halloween pumpkin.
 
  Combine water and salt in saucepan.  Cook and stir until salt
  dissolves; cool.
 
  Add pumpkin seeds and soak overnight.  Drain thoroughly.  Pat seeds
  dry with paper towel.
 
  Place on a cookie sheet.  Bake at 300 F until seeds are dry, about 1
  hour.
 
  Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges
 
  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
  Shared but not tested by Elizabeth Rodier, Oct 93

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