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PUMPKIN BUTTER
One 15-ounce can 100% pure pumpkin puree
2/3 cup Splenda
1/4 cup sugar free maple pancake syrup
1/2 teaspoon of Pumpkin Pie Spice Blend OR 1/4 teaspoon cinnamon and 1/8 teaspoon each of cloves, and nutmeg
1 teaspoon lemon juice
Pinch of salt
In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup or Gold, lemon juice, cinnamon, cloves, nutmeg, and salt. Bring to a boil, stirring frequently.
Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark. Store in an airtight container in the refrigerator. Serving size is 2 tablespoons.
Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg
One 15-ounce can 100% pure pumpkin puree
2/3 cup Splenda
1/4 cup sugar free maple pancake syrup
1/2 teaspoon of Pumpkin Pie Spice Blend OR 1/4 teaspoon cinnamon and 1/8 teaspoon each of cloves, and nutmeg
1 teaspoon lemon juice
Pinch of salt
In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup or Gold, lemon juice, cinnamon, cloves, nutmeg, and salt. Bring to a boil, stirring frequently.
Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark. Store in an airtight container in the refrigerator. Serving size is 2 tablespoons.
Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg
