Low cal, low fat, full of yum pumpkin dip

Written by on January 19, 2012 in Dessert, Recipes, slider, Vegetarian Food - 4 Comments

As usually, I found this recipe on Pinterest by Six Sisters and made it my own for a gathering during the first week of January of a women’s group to which I belong. I knew they would all still be clinging to new year’s resolutions, so I searched for a sweet and easy recipe low on calories (1/2 a cup = 100 calories) and fat. It just happened to have fruit as one of the main ingredients. Go, me.

I left in dip form, but you could easily dump this into an Oreo pie crust, smooth it out and call it pumpkin cheesecake. Actually, I think you should.

You could also just eat it with a spoon. I won't tell.

Pumpkin Dip

  • 15 oz can pumpkin
  • 3/4 cup brown sugar
  • 1tsp vanilla
  • 1/8 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 6 oz fat free Greek yogurt
  • 8 oz Lite Cool-Whip
  • Whatever you’d like to dip: cut up apples, bananas, pretzels, crackers, cookies, etc.
  1. Mix pumpkin with brown sugar, vanilla, spices until blended well.
  2. Mix in yogurt
  3. Fold in Cool-Whip
  4. Chill in fridge until ready to eat
Makes about six cups.

4 Comments on "Low cal, low fat, full of yum pumpkin dip"

  1. Leslie January 19, 2012 at 11:12 am · Reply

    Oh yum! That looks really good.

    • Tricia January 19, 2012 at 4:55 pm · Reply

      It’s no buffalo chicken pasta, but it works in a pinch. :)

Trackbacks for this post

  1. Paying attention is overrated | Southern Spark
  2. Great Pumpkin | Southern Spark

Leave a Comment