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Pumpkin Dip
Pumpkin Seed Parmesan Crackers
Pumpkin Seeds, Roasted
Pumpkin Cheese Spread
Spicy & Cheesy Toasted Pumpkin Seeds

Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Ingredients

2 cups pumpkin puree
1 cup Brown Sugar Twin (or to taste) 2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 package cream cheese -- (8 ounce) softened 1/2 teaspoon grated nutmeg

Cream together pumpkin and cream cheese. Add in all other ingredients until well mixed. Refrigerate overnight. Serve with Cheeters low carb cinnamon crackers.
Shared by Laura from LCRB:

Per RECIPE: (excluding unknown items): 991 Calories; 82g Fat (71.7% calories from fat); 23g Protein; 50g Carbohydrate; 16g Dietary Fiber; 255mg Cholesterol; 712mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 15 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 4 Preparation Time :0:00 Categories :

Ingredients

1 cup raw hulled Pumpkin seeds
1/2 cup grated parmesan cheese
1/4 cup cold water
1/4 teaspoon kosher salt -- plus more for sprinkling on top
1 teaspoon black pepper -- plus more for sprinkling on top
1 dash cayenne pepper -- plus more for sprinkling on top (optional)

Pre heat your oven to 325 degrees. In your food processor bowl process the pumpkin seeds until they are a fine powder about 30-45 seconds. Add your Parmesan cheese, seasonings, and water and pulse until it forms a sticky ball. Roll out dough between two pieces of parchment paper to a rectangle about the same size as you cookie sheets and about 1/16 of an inch thick. When you have it rolled out remove one of the sides of parchment paper and cut or score the dough into cracker shapes and slide the entire parchment paper onto the cookie sheet. Sprinkle with kosher salt and peppers and replace the parchment and lightly press them into the dough. Bake for about 30 minutes until golden brown. Let them cool a bit then break along the scored lines. Store in an air tight container. You can also sub 1 cup of raw hulled sunflower seeds for the pumpkin seeds.
Shared by Laura from LCRB:
Description: "These are a savory cracker that go great with pepperoni, summer sausage, or cheese or they are great just on their own."

Per Serving (excluding unknown items): 184 Calories; 12g Fat (59.5% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 1217mg Sodium.\~ Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Fat.


* Exported from MasterCook *

Recipe By :
Serving Size : 4 Preparation Time :0:00 Categories :

Ingredients

2 cups pumpkin seeds
1/2 teaspoon salt
2 tablespoon butter -- melted

Rinse pumpkin seeds and remove strings and fibers. Dry seeds with a dish towel. Combine seeds in bowl with melted butter. Sprinkle salt on the seeds and mix well. Spread in a jelly roll pan or baking dish and roast at 250 for about 30 minutes, tossing seeds every 10 minutes to roast evenly. Roast until crispy and golden.

NYC Nutrition Analysis (per serving or yield unit): 1/4 cup water=1.28 g; calories=96.81; protein=3 g; total fat=5.98 g; carbohydrate=8.6 g; ash=1.06 g; calcium=9.74 mg; phosphorus=15.54 mg; iron=0.54 mg; sodium=266.7 mg; potassium=148 mg; magnesium=41.99 mg; zinc=1.65 mg; copper=0.11 mg; manganese=0.08 mg; vitamin A=118.5 IU; vitamin E=0.06 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.05 mg; pantothenic acid=0.01 mg; vitamin B6=0.01 mg; folate=1.55 ug; vitamin C=0.05 mg; saturated fat=2.38 g; monounsaturated fat=1.8 g; polyunsaturated fat=1.52 g; cholesterol=7.77 mg; selenium=0.04 ug; refuse=0.%; %cal as carb:prot:fat=34:12:54; WW Pts=2.43; (complete analysis) Shared by Phillip:
Contributor: Http://www.3fatchicks.com


* Exported from MasterCook *

Recipe By :
Serving Size : 0 Preparation Time :0:00 Categories :

Ingredients

1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1 1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic -- minced
2 tablespoons sweet or dry sherry -- (2 to 4)

Line a 4 cup mold with plastic wrap. In small skillet, melt butter. Saute pecans for 1 minute or until golden. In large bowl beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy. Beat in enough sherry to make desired spreading consistency. Spoon into mold. Cover and refrigerate at least 8 hours or until firm enough to hold shape. Unmold onto serving plate. Press pecans on top. Serve with crackers. Shared by Laura from LCRB:

Per RECIPE: (excluding unknown items): 1514 Calories; 128g Fat (74.1% calories from fat); 65g Protein; 36g Carbohydrate; 12g Dietary Fiber; 260mg Cholesterol; 2128mg Sodium. Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 4 1/2 Vegetable; 20 Fat.


* Exported from MasterCook *

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :

Ingredients

1 tablespoon egg white
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 teaspoon soya sauce
1/4 cup very-finely freshly-grated Parmesan
2 cups raw hulled pumpkin seeds

Preheat oven to 350 degrees. 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 to 15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container. This recipe yields 2 cups.
Total Carbohydrates for Recipe: 53.46 grams
Total Carbohydrates minus Fiber: 42.02 grams
Total Carbohydrates per Tablespoon: 1.67 grams
Total Carbohydrates per Tablespoon minus Fiber: 1.31 grams Comments: Decrease or omit the cayenne if you like these less spicy. If you like really hot flavors, try to find ground, dried chipotle chilies. They pack a wonderful smoky punch. Shared by Phillip:
Source: "Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca" S(Formatted for MC6): "05-28-2003 by Joe Comiskey - Mad's Recipe Emporium'
Contributor: Karen Barnaby


 

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