Diabetes-Friendly Recipes

Toasted Pumpkin Seeds

(makes 8 servings)

2cups (128 g) pumpkin seeds, scooped from a fresh pumpkin
2tablespoons (30 ml) canola oil
 salt (optional)
  1. Rinse, removing all pulp and strings. Spread seeds in a single layer on a large baking sheet. Let air-dry for at least 3 hours.
  2. Preheat oven to 375°F (°C), Gas Mark ?.
  3. Drizzle the oil over the seeds and lightly sprinkle with salt (if using). Toss and again spread out in a single layer. Bake for 15 to 20 minutes, until lightly browned and toasted. Hull like sunflower seeds to eat.
Per serving:217 calories (75% calories from fat), 9 g protein, 19 g total fat (3.2 g saturated fat), 6 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 6 mg sodium
Diabetic exchanges:1/2 carbohydrate, 3 fat



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