Pumpkin Butter
A tasty topping for bread, scones or muffins.

Makes 2 cups

1 - 15 ounce can pure pumpkin puree
1 cup unsweetened applesauce
1/3 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons fresh lemon juice

In small sauce pan, combine pumpkin, applesauce, brown sugar, cinnamon and ginger. Bring to a boil; then reduce heat to low and simmer, uncovered. Stir often to prevent scorching, 45 minutes. Mixture will become very thick. Stir in lemon juice.

Cool. Store in air-tight containers in the refrigerator. Will keep up to 2 weeks in the refrigerator.

Per Tablespoon: 17 Calories; trace Fat (2.1% calories from fat); trace Saturated Fat; trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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