Pumpkin Spice Dip

Pumpkin Spice Dip

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From: Diabetic Living Magazine

There's something quite addicting about the unexpected taste of this pumpkin spice cream cheese tip.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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

  • Prep

  • Ready In

  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.
  • We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • 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

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