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pumpkin ice cream recipe for you!!From: Amelie (anonymous@obgyn.net)Wed, 30 Oct 2002 15:17:17 -0600 (CST)
Here's a recipe for pumpkin ice cream. I suppose you could pour it in a pie tin and make crustless pumpkin pie as well! First, some nutritional info! As you can see, pumpkin is an excellent low carb and very nutritious food to eat. I'm enjoying playing with it during my Adventures In Low Carb Eating!! And roasted seeds are a low carb snack and very delicious with light soy sauce (weird? try it!) instead of popcorn for the movie season. Pumpkin is so smooth and smells so good (even the canned stuff), I'm sometimes tempted to just sprinkle it with cinnamon and have a few nibbles. Pumpkin Nutrition Facts (1 cup cooked, boiled, drained, without salt) Calories 49 Protein 2 grams Carbohydate 12 grams Dietary Fiber 3 grams Calcium 37 mg Iron 1.4 mg Magnesium 22 mg. Potassium 564 mg. Zinc 1 mg Selenium .50 mg. Vitamin C 12 mg. Niacin 1 mg. Folate 21 mcg Vitamin A 2650 IU Vitamin E 3 mg. ______________________________________ 1 1/2 cup Pumpkin; canned ______________________________________ 2 Eggs; beaten 1 1/2 cup non-fat milk; 1/4 cup of cream 1/8 cup packets of granular sweetener (I used equal) 1 tsp Ground cinnamon; 1/2 tsp Ground nutmeg; 1/2 tsp Ground ginger; 1/4 tsp Salt 1 pinch Ground cloves Blend. Make it in your ice cream maker like you would normally. Only catch is, mine superfreezes icy and solid, so I make it and we eat it quick, like soft serve. xo-Amelie
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