Fall has finally arrived! Instead of throwing away those pumpkin seeds left over from pumpkin carving; turn them into a delicious low-carb snack!
1 egg white
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons
1 tablespoon canola oil
1 teaspoon finely shredded lemon peel
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cups unsalted pumpkin seeds
1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and lightly coat with nonstick cooking spray.
2. In a medium bowl, combine egg white, sugar substitute, oil, lemon peel, salt, cinnamon, nutmeg, allspice, chili powder, cayenne pepper, and ¼ teaspoon ground black pepper. Whisk until egg white is frothy and sugar is dissolved. Add pumpkin seeds; toss to coat.
3. Spread pumpkin seeds evenly on prepared baking sheet. Bake for 20-25 minutes or until seeds are dry and crisp. Cool completely; break into pieces.
Makes 3 servings
Amount per Serving
Total Fat: 6g
Saturated Fat: 1g
Sodium: 25 mg
Recipe adapted from Diabetic Living
*If made with sugar substitute: same as above except: 69 calories, 2 g carbohydrates