Pepitas Calientes

Hot and sweet and crunchy, these Mexican-style pumpkin seeds will be the hit of any gathering you serve them at. Feel free to double or triple this!

What you need:

• 1 cup (225 g) raw, shelled pumpkin seeds
• 2 teaspoons garlic powder
• '/4 teaspoon salt
• 2 teaspoons chili garlic paste
• 1 teaspoon Splenda
• 1 teaspoon lime juice

What you do:

1. Heat a medium-sized heavy skillet over medium-high heat. Add the pumpkin seeds, and dry-fry them for a few minutes, stirring constantly. After a little while, you'll see them swell a bit and become a bit plumper. This means they're just about done.
2. Stir in the garlic, salt, chili garlic paste, Splenda, and lime juice, making sure all the seeds are well coated. Continue to stir over heat until they dry, then serve hot.

YIELD: 4 servings of V4 cup (60 g) each

Nutrient breakdown per serving:

• 78 calories
• 3 g fat
• 3 g protein
• 10 g carbohydrate
• 2 g dietary fiber
• 8 g usable carbs

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