Salted Pumpkin Seeds

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Title: Salted Pumpkin Seeds
Categories: Snacks, Diabetic
Yield: 8 servings

2 c Water 2 c Pumpkin seeds
1/4 c Salt

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

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