Toasted Pumpkin Seeds
Recipe from Diabetic Living
Prep Time: 10 mins
see savings1egg white
see savings2 tablespoonssugar or sugar substitute* equivalent to 2 tablespoons
see savings1 tablespooncanola oil
see savings1 teaspoonfinely shredded lemon peel
see savings1/4 teaspoonkosher salt
see savings1/4 teaspoonground cinnamon
see savings1/4 teaspoonground nutmeg
see savings1/4 teaspoonground allspice
see savings1/4 teaspoonchili powder
see savings1/4 teaspooncayenne pepper
see savings2 cupsunsalted pumpkin seeds (pepitas)
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil; lightly coat paper or foil with nonstick cooking spray. Set aside.
In a medium bowl, combine egg white, sugar, oil, lemon peel, kosher salt, cinnamon, nutmeg, allspice, chili powder, cayenne pepper, and 1/4 teaspoon ground black pepper; whisk until egg white is frothy and sugar is nearly dissolved. Add pumpkin seeds; toss gently to coat.
Spread pumpkin seeds evenly on the prepared baking sheet. Bake for 20 to 25 minutes or until pumpkin seeds are dry and crisp. Cool completely; break into pieces. Makes 3 cups
Choose from Splenda® Granular, or Sweet'N Low®; bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar.
Nutrition analysis: same as above except: 69 calories, 2 g carbohydrate, 0 g sugar
Test Kitchen Tip:
Keep some of these crunchy seeds on hand to use as a topper for salads.
Prepare as directed. Place in an airtight storage container. Cover; seal. Store at room temperature for up to 2 weeks.
Per Serving: cal. (kcal) 72, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 3, Monosaturated fat (g) 2, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 0.59, Thiamin (mg) 0.03, Riboflavin (mg) 0.05, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 25, Potassium (mg) 97, calcium (mg) 10.1, iron (mg) 1.8, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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