Pumpkin Spice Dip

Recipe by Diabetic Living Magazine

Pumpkin Spice Dip

Photo by Eating Well/Diabetic Living Magazine

 

Yield: 16 Servings

Ingredients:

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened 
  • ¾ cup canned pumpkin (see Tip below)
  • 1 (6 ounce) container vanilla fat-free yogurt
  • 2 tablespoons packed brown sugar (see Tip)
  • 1 teaspoon pumpkin pie spice
  • 4 apples, sliced
  • 48 honey-wheat braided pretzel twists

 

Directions:

  1. In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.

 

 

*Tips:

If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.

It is not recommended using a sugar substitute for this recipe.

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