Salted Pumpkin Seeds
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
442 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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