Makes 1 cup / This orange-scented spread is a festive, flavorful alternative to butter, with zero saturated fat. It's fantastic on the Quinoa-Corn Muffins.

1 medium carrot, peeled and cut into ½-inch rounds
½ cup raw pumpkin seeds
6 ounces firm silken tofu, drained
1½ tablespoons honey
½ teaspoon sea salt
½ teaspoon finely grated orange zest
⅛ teaspoon ground cinnamon

1. Boil or steam carrot until very tender. Drain and set aside.
2. Meanwhile, heat a medium skillet over medium heat. Add pumpkin seeds and toast, stirring or shaking pan frequently, until seeds turn from green to brown and begin to pop. Pour seeds into a food processor. Let cool briefly until merely warm. Process seeds into a fine powder.
3. Add carrot, tofu, honey, salt, orange zest, and cinnamon to food processor. Process until smooth, about 2 minutes, scraping sides of bowl a few times.

PER SERVING (1 tablespoon): 37 cal, 51% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 3g carb, 0g fiber, 78mg sodium

Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.

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