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Pumpkin Biscuits (Lacto)

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Pumpkin Biscuits (Lacto) recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber


1 cup canne pumpkin purée
not pie filling
cup milk
skim or other form of liquid
1 ½ cups whole-wheat flour
half white, half whole wheat
2 tablespoons wheat germ
2 tablespoons bran
4 teaspoons baking powder
1 each garlic cloves
1 pinch nutmeg
1 teaspoon salt


Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with PAM.

Bake 20 to 30 minutes at 450 degrees.

The garlic doesn't really give these a pronounced garlic flavor--it just eliminates some of the cloying sweetness of the pumpkin.

When these first come out of the oven they are very crisp on the outside and dense and moist on the inside--sort of like little mini-spoonbreads.

After they cook the texture becomes more uniform and more like the standard biscuit we all know and love.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 2159% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 614mg 26%
Total Carbohydrate 15g 15%
Dietary Fiber 9g 34%
Sugars g
Protein 19g
Vitamin A 192% Vitamin C 6%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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