Use seeds of the Halloween pumpkin. Combine water and salt in saucepan. Cook and stir until salt dissolves; cool. Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds dry with paper towel. Place on a cookie sheet. Bake at 300 F until seeds are dry, about 1 hour. Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by Elizabeth Rodier, Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 136 (69%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 0mg||0 %|
|Sodium 10.7mg||0 %|
|Potassium 373.9mg||10 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 7.9g|
|Protein 8.9g||13 %|
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Calories per serving: 197
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