November 09, 2015
Pumpkin Gingerbread Dip
This pumpkin gingerbread dip is perfect for a snack or dessert and is healthier than your typical dip with the addition of pumpkin and Greek yogurt!
I love desserts. If I could survive purely on sweets (plus some vegetables thrown in), I think I would. The problem with sweet foods is that they are often low in nutrients and high in fat, calories and sugar.
Around the holidays, I find that my sweet tooth is especially in full-force and therefore, try to find some healthier options that will satisfy my cravings while providing some nutrients and not being too indulgent.
I thought up this gingerbread dip awhile ago and was excited to make it and enjoy it during the fall and during the Christmas season. It is more nutritious than your typical dips because it is made with protein and calcium rich non-fat Greek yogurt. I love Greek yogurt because it is rich and creamy and actually very nutritious. Instead of regular cream cheese, I used neufchatel cream cheese which is lower in fat and calories but still tastes the same.
I wanted this gingerbread dip to have an orange hue to it so instead of adding dye or something, I added some canned pumpkin. Pumpkin is a nutrient powerhouse and is rich in potassium, vitamins A and K as well as magnesium. Skip the pumpkin pie filling which is loaded in sugar and fat.
Serve this dip at any holiday party with graham crackers, cookies, apples or bananas. For those looking for a healthier dessert that still tastes great, you have found a great option!
Ingredients:
1 cup non-fat Greek yogurt
1 8 ounce package of neufchatel cream cheese
1/2 cup canned pumpkin
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Directions: With an electric mixer (or by hand), mix all ingredients together well. You can serve immediately or store for later.
Top with cinnamon as desired. Serve with crackers, cookies or fruit.
Disclosure: This recipe is sponsored by Milk Means More. All opinions are my own. Thanks for supporting the brands that makes The Nutritionist Reviews possible. Check out the Milk Means More website, Facebook page, Pinterest, YouTube and follow them on Twitter @MilkMeansMore.
Around the holidays, I find that my sweet tooth is especially in full-force and therefore, try to find some healthier options that will satisfy my cravings while providing some nutrients and not being too indulgent.
I thought up this gingerbread dip awhile ago and was excited to make it and enjoy it during the fall and during the Christmas season. It is more nutritious than your typical dips because it is made with protein and calcium rich non-fat Greek yogurt. I love Greek yogurt because it is rich and creamy and actually very nutritious. Instead of regular cream cheese, I used neufchatel cream cheese which is lower in fat and calories but still tastes the same.
I wanted this gingerbread dip to have an orange hue to it so instead of adding dye or something, I added some canned pumpkin. Pumpkin is a nutrient powerhouse and is rich in potassium, vitamins A and K as well as magnesium. Skip the pumpkin pie filling which is loaded in sugar and fat.
Serve this dip at any holiday party with graham crackers, cookies, apples or bananas. For those looking for a healthier dessert that still tastes great, you have found a great option!
Pumpkin Gingerbread Dip
Serving size: 1/4 cup
Servings: 10
Approximate prep time: 5 minutes
Ingredients:
1 cup non-fat Greek yogurt
1 8 ounce package of neufchatel cream cheese
1/2 cup canned pumpkin
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Directions: With an electric mixer (or by hand), mix all ingredients together well. You can serve immediately or store for later.
Top with cinnamon as desired. Serve with crackers, cookies or fruit.
Yum! Totally making this for work!
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