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Pumpkin Spice Dip
Pumpkin Spice Dip
0 Reviews
From: Diabetic Living Magazine
There's something quite addicting about the unexpected taste of this pumpkin spice cream cheese tip.
- By: Diabetic Living Magazine
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 3 ounces reduced-fat cream cheese (Neufchatel), softened
- ¾ cup canned pumpkin (see Tip)
- 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
Preparation
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Prep
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Ready In
- 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.
- We do not recommend using a sugar substitute for this recipe.
- Serving size: 2 tablespoons dip, ¼ of an apple, and 3 pretzel twists
- Per serving: 93 calories; 2 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 2 g protein; 3 mcg folate; 4 mg cholesterol; 8 g sugars; 1,897 IU vitamin A; 3 mg vitamin C; 24 mg calcium; 1 mg iron; 116 mg sodium; 91 mg potassium
- Nutrition Bonus: Vitamin A (38% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 starch
