Salted pumpkin seeds

Yield: 8 Servings

Ingredients:

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

Instructions:

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