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Reviews Date product posted
Fri December 3, 2004
Recommended By Average Price Average Rating
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Description: This side dish can also be eaten as a deliciously sweet, warm breakfast (just leave out the pineapple extract, as it's what gives the dish the tangy, sweet potato taste)
1 fresh pumpkin (ground in food processor to an oatmeal consistency - yeild 3/4 cup)
1 T. heavy cream
2 1/2 T. Splenda
Cinnamon, to taste
Pumpkin Pie spice, to taste
1 drop Pineapple extract *
* The pineapple extract simulates the tangy, sweet potato taste - leave out if you desire the more sweet warm breakfast taste
How To Prepare: In a medium saucepan, mix pumpkin, cream, Splenda, and spices. Stir and let cook to a simmer. Add a few tablespoons of water and cover - let cook to a slow boil.

When pumpkin is at your desired softness, remove from heat, stir and let cool uncovered to allow excess water to evaporate.
Number of Servings: 1 person serving
Carbs per serving - include all nutritional information if known: Total Carbs: 11g / Fiber: 2 g / Net Carbs: 9 g
Effort (Easy, Average, Difficult): Average
Junior LCF Member
Posts: 9
Registered: April 2004
Location: The Netherlands

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