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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 186.2 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Cinnamon-Raisin Pumpkin Seeds calories by ingredient
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Cinnamon-Raisin Pumpkin Seeds

Submitted by: WEIRBETH1989

Introduction

I like sweet things... so I'm always looking for healthy ways to make something taste yummy! And the holidays are going to hit me hard this year I think! So I'm starting with Halloween... this is a recipe I decided to try (I'm a pretty good cook for my green age :) ) I like sweet things... so I'm always looking for healthy ways to make something taste yummy! And the holidays are going to hit me hard this year I think! So I'm starting with Halloween... this is a recipe I decided to try (I'm a pretty good cook for my green age :) )
Number of Servings: 4

Ingredients

    Pumpkin seeds 2 Cups
    Raisins 1 1.5 oz-box
    No calorie sweetner (splenda) 1/4 Cup
    Ground Cinnamon 1 tsp
    Ground Nutmeg 1/4 tsp
    Ground Ginger 1/4 tsp
    Pam original non-stick spray 5 1-second sprays

Directions

Prep time shown doesn't include removing the seeds from the pumpkin (which can take a while)

Preheat oven to 350

Place seeds, cinnamon, nutmeg, ginger, and no calorie sweetener into a bowl and mix with a spoon until seeds are covered with sweetener and spices.
Spray Pam on a baking sheet (make sure the cheet you choose has lipped edges, or you may have promlems spreading the seeds without them falling off the sheet this isn't a time to use the air-bake sheets (-: ) spray for 2 seconds. then place the seed mixture on the baking sheet and spread evenly. spay one more second over the seeds with the pam and bake for 10 minutes.
stir seeds after 10 minutes, (they should be getting golden by now) add the raisins now. Spray with another 2 seconds of pam and stir. spread seeds over baking sheet again, and bake for another 5 minutes.
Remove from oven and let stand until cool to the touch.

makes 4 1/2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user WEIRBETH1989.






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