Spicy Stewed Pumpkin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
1/4 cup: Vinegar,
1 small: Cinnamon stock,
1 small: Piece fresh ginger,
4 Cloves: ,
Noncal. sweetener to taste,
4 cup: Pumpkin, cubed
Directions:
Recipe from East Germany. High in Vitamin A.
In a saucepan, combine ingredients except pumpkin and boil for a few
minutes. Peel, seed and cube the pumpkin (save seeds to roast for a
snack). Drop the pumpkin cubes into the saucepan with spices. Cook
gently until fork-tender, stirring frequently. Divide into 4 equal
servings. Serve warm or cold.
1 serving, 63 calories, 1 starch/bread exchange 16 grams
carbohydrate, 2 gm protein, fat negligible, 3 gm fiber 395 mg
potassium, 9 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by Vilma L. Chantiles
1989 ISBN 0-06-016057-8 Shared but not tested by Elizabeth Rodier,
Nov 93.
Source from luhu.jp
In a saucepan, combine ingredients except pumpkin and boil for a few
minutes. Peel, seed and cube the pumpkin (save seeds to roast for a
snack). Drop the pumpkin cubes into the saucepan with spices. Cook
gently until fork-tender, stirring frequently. Divide into 4 equal
servings. Serve warm or cold.
1 serving, 63 calories, 1 starch/bread exchange 16 grams
carbohydrate, 2 gm protein, fat negligible, 3 gm fiber 395 mg
potassium, 9 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by Vilma L. Chantiles
1989 ISBN 0-06-016057-8 Shared but not tested by Elizabeth Rodier,
Nov 93.
Source from luhu.jp