Directions:
- In a large bowl, combine the pumpkin, brown sugar, salt, cinnamon and cloves. Fold in ice cream. Fill individual molds or foil-lined muffin cups. Cover and freeze for 24 hours.
- For sauce, crumble mincemeat into a saucepan; add water. Cook and stir until mixture comes to a rolling boil; boil for 1 minute. Cool to room temperature. Stir in apricot nectar and orange peel.
- Unmold pumpkin mixture or remove foil from cups. Serve with mincemeat sauce. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.22 Kcal (1357 kJ) | ||
| Calories from fat | 117.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 20% | |
|---|---|---|---|
| Cholesterol | 52.05mg | 17% | |
| Sodium | 175.74mg | 7% | |
| Potassium | 336.62mg | 7% | |
| Total Carbs | 48.29g | 16% | |
| Sugars | 40.34g | 161% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 178.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 142.61 Kcal (597 kJ) | ||
| Calories from fat | 51.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 20% | |
|---|---|---|---|
| Cholesterol | 22.89mg | 17% | |
| Sodium | 77.3mg | 7% | |
| Potassium | 148.06mg | 7% | |
| Total Carbs | 21.24g | 16% | |
| Sugars | 17.74g | 161% | |
| Dietary Fiber | 1.06g | 10% | |
| Protein | 2.24g | 10% | |
| Vitamin C | 5.3mg | 20% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 3% | |
| Calcium | 78.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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