Tue, Aug-03-04, 10:57
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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Thanks for poining that out. There is sweetener added.
Sweet Cinnamon Toasted Pumpkin Seeds
Makes 2 cups
1 Tbsp.egg white
1/4 tsp. salt
1 tsp. ground cinnamon
1 1/2 tsp. each Splenda and Canadian Sugar Twin or
2 Tbsp. Splenda
2 cups raw, hulled pumpkin seeds
Preheat oven to 350F (175C).
Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer. Bake for 13-15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.
Per 1 Tbsp. (15 mL) serving
ECC: 1.2, Carbohydrates: 1.6 g, Fiber: .4 g, Protein: 2.1 g, Fat: 3.9 g, Calories: 47
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