Tuesday, October 18, 2011

Pumpkin Yogurt Dip

This is a great recipe for fall time that I got from my friend Jill.  Enjoy this dip with sliced pears or apples.

2 cups 0% fat Greek Yogurt
15 oz can Libby's 100% Pure Pumpkin (not pie filling)
1 TB Pumpkin Pie Spice
1 tsp cinnamon
Splenda to taste

Mix together well. Makes about 4 cups of dip, which is 16 4 TB servings.

Nutrition for a 4 TB serving:
Calories 30
Fat 0.1 g
Carbohydrate 4.0 g
Fiber 1.0 g
Sugars 2.2 g
Protein 3.2 g

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