Pumpkin Dip

3 ounces reduced-fat or regular cream cheese, softened

¼ cup powdered sugar

½ cup canned pumpkin

¼ teaspoon ground cinnamon

teaspoon ground nutmeg

Dash of cloves

8 ounces frozen light nondairy whipped topping, thawed

In a large bowl, beat cream cheese and sugar until well-blended. Stir in pumpkin, cinnamon, nutmeg and clove, mix until well-combined. Fold in whipped topping.

Serve with apple or pear slices, gingersnaps or cinnamon pita chips.

Makes about 2½ cups.

Nutrition values per 2-tablespoon serving (reduced fat cream cheese): 45 calories, 2 g fat (1.5 g saturated), 6 g carbohydrates, 0 fiber, 1 g protein, 0 cholesterol, 15 mg sodium.

Market Day