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
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
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