Pumpkin Dip: Completely Unrelated to All Things Brewhouse, But Worth Sharing
Mom and Dad are going to a dear friend’s house for Thanksgiving and even though the friends are doing all the cooking, Mom doesn’t want to arrive empty handed. This I have found to be a simple, festive, seasonal, healthy appetizer that guests can’t help but to scarf down. Came across it in Cooking Light October 2003. It was sent in by Lynne Bouton of Roswell, GA
3/4 cup (6 ounces) 1/3 less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon cinnamon
24 apple slices
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon and beat until smooth. Cover and chill 30 minutes. Serve with apple slices.
I have experimented enough times to know that the measurements given are merely a starting point. I usually double the pumpkin, lighten the sugar and add maple syrup to taste. It is a difficult recipe to screw up so, throw caution to the wind and go for it.
Servings and calories for the basic recipe:
serving size: 2 tablespoons of dip and 2 apple slices
calories 107 (27% from fat)
fat 3.2g (sat 2g, mono 0.9g, poly 0.1g)