Wednesday, August 13, 2008

Pumpkin Pie Dip

Pumpkin Pie Dip

1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) pumpkin
1 tablespoon pumpkin pie spice
1/2 teaspoon ground ginger (I leave this out)

1. Heat unpackaged cream cheese on a microwave safe plate 15 seconds. Blend cream cheese and confectioners' sugar until smooth in a mixer or food processor. Add pumpkin and remaining ingredients. Mix or blend thoroughly.

2. Chill 30 minutes or until ready to serve. Serve with graham cracker sticks and/or Red Delicious apples or pears, cored and cut into 1/2-inch slices, leaving skin on for color. Toss fruit with a little lemon juice mixed with water to prevent browning.

You can substitute splenda that measures cup for cup, for the confectioner's sugar to save 40 calories per serving. Switch to 1/3 less fat cream cheese(Neufchatel), to save an additional 12 calories and 2 grams fat per serving.


No comments: