Pumpkin Butter With Splenda Food
PUMPKIN BUTTER
Easy recipe for a healthy and tasty alternative to butter for topping breads, pancakes, muffins, whatever! I really love this spread on top of home-made french toast...mmm!
Provided by Manda
Categories Breakfast
Time 50m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
- Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
- or until mixture becomes very thick.
- Stir in lemon juice.
- Let cool, then spoon into tight-sealing container and refrigerate.
- Will keep in the refrigerator up to 2 weeks.
PUMPKIN BUTTER
Steps:
- Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well.
- Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently.
- Adjust spices to your taste.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 42 kcal, Carbohydrate 13 g, Protein 0.5 g, Fat 0.5 g, Sodium 5 mg, Fiber 1 g, Sugar 12 g
PUMPKIN BUTTER WITH SPLENDA
Make and share this Pumpkin Butter With Splenda recipe from Food.com.
Provided by Jewls4
Categories Canning
Time 2h30m
Yield 9-10 1/2 pints
Number Of Ingredients 4
Steps:
- In 3 quart sauce pan, combine all ingredients; mix well.
- Place over medium to high heat, stirring occasionally. Bring to a boil.
- Reduce heat and simmer, stirring constantly for 5 minutes.
- Have 10 ½ pint jars and lids (not bands) sterilized and ready. I recommend 5 sterilized at a time in order to keep pumpkin mixture hot.
- Spoon hot pumpkin mixture into ½ pint sterilized jars, filling ½ inch from top.
- Remove air bubbles w/ non-metallic spatula around inside of jar and gently pound on counter to settle mixture.
- Wipe jar rims clean, inside and outside.
- Cover quickly with hot, sterilized metal lid and screw on bands tightly.
- Process in boiling water for 10 minutes.
- Store at room temperature for 12 - 24 hours before testing lids for good seal (no air bubble on lid; pop when opening lid).
- Refrigerate after opening.
Nutrition Facts : Calories 253.7, Fat 0.3, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 60.1, Fiber 1, Sugar 25.1, Protein 5.2
PUMPKIN BUTTER II
This lovely spread will be gobbled up by children and grown-ups alike. Put it on the breakfast table during the holidays for a seasonal treat.
Provided by Sara
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 80
Number Of Ingredients 4
Steps:
- In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
- Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
- Transfer to sterile containers, and chill in the refrigerator until serving.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 11.8 g, Fiber 0.1 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 11.4 g
PUMPKIN BUTTER IV
Get the taste of pumpkin pie on toast, bagels, English muffins etc.
Provided by Bea Gassman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 64
Number Of Ingredients 4
Steps:
- Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 59 calories, Carbohydrate 15.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 30.6 mg, Sugar 14.5 g
PUMPKIN BUTTER III
Pumpkin butter is delicious on hot biscuits or light rolls.
Provided by SHERIKAY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h40m
Yield 32
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 33.6 mg, Sugar 5.2 g
SPLENDA PUMPKIN CAKE
I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??
Provided by internetnut
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
Nutrition Facts : Calories 188.6, Fat 8.3, SaturatedFat 3.4, Cholesterol 65.6, Sodium 352, Carbohydrate 24.8, Fiber 0.7, Sugar 10.4, Protein 4.1
PUMPKIN BUTTER
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
Provided by Eleanor Johnson
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Yield 40
Number Of Ingredients 7
Steps:
- Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
- Transfer to sterile containers and chill in the refrigerator until serving.
Nutrition Facts : Calories 39.2 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 49.2 mg, Sugar 8.7 g
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