Hopefully, people know what to do with leftovers after a good meal. Refrigerate them in sealed containers as soon as possible. Eat them within about one to two days. But what do you do when you have a somewhat offbeat ingredient for something you have made and it is leftover? In a very recent post I wrote about pumpkin custard. Well, the recipe for that called for less pumpkin than comes in a typical can of pumpkin. I measured what was left and it was one cup of pumpkin. Pumpkin is simply a vegetable in the squash family. I actually like mashed pumpkin topped with butter, salt, and pepper. It’s delicious. But this time I decided to use the leftover pumpkin to make pumpkin cookies. I took a standard recipe and made the substitutions that make the cookies more acceptable for Diabetics.
Ingredients
- 1/2 cup lite margarine
- 9 tsp. stevia
- 1 cup canned pumpkin
- 1/2 tsp. orange extract
- 1/2 tsp. almond extract
- 11/4 cup a.p. flour
- 1/4 cup almond meal
- 1 tsp. baking soda
- 1/4 tsp. salt
- 11/2 tsp cinnamon
- 3/4 tsp ground cloves
- 1/4 cup reduced fat sour cream
- 1/4 cup reduced fat vanilla yogurt
- 2 tsp. grated orange zest
- 1/4 cup chopped almonds
- Extra cinnamon and sugar or stevia
Instructions
Beat margarine and stevia in a large bowl until fluffy; beat in pumpkin and orange and almond extracts. In another bowl, combine flour, almond meal, baking soda, salt, cinnamon and ground cloves. Mix dry ingredients alternately with the sour cream and yogurt. Mix until smooth. Mix in orange zest and chopped almonds. Mix thoroughly. In a separate bowl, combine some cinnamon and sugar, or stevia. Scoop batter with a small melon baller or teaspoon. Plop in the cinnamon/sugar blend, roll to lightly coat and place on greased (Pamed) cookie sheets. Bake in preheated 375 degree oven 10-12 minutes, until browned. Cool on wire racks.
(Note: when I made these I got 46 cookies. Made my way, each cookie had 28.6 calories and
4.1 grams of carbohydrate. Not bad.)
