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
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.