Serving Size: ¼ cup
Yields: 6-8
First Line Therapy Servings: ¼ category 2 vegetable; count fruit servings if used for dipping
Recipe Reposted and Modified From: www.natashalh.com
Ingredients:
• ¾ cup of canned (or fresh!) pumpkin puree
• 1 cup of plain nonfat Greek yogurt
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of ground ginger
• ¼ teaspoon of ground nutmeg
• ⅛ teaspoon of ground cloves (or just a pinch!)
• ¼ teaspoon of vanilla extract
Optional: Apples to use for dipping
Directions:
1. Heat the pumpkin filling over medium heat, stirring occasionally with a spatula, until it becomes fragrant, about 3 minutes.
2. Stir in the spices and allow the puree to cook for about 1 additional minute.
3. Remove the pumpkin from the heat and allow it to cool for a few minutes.
4. Combine the pumpkin mixture, yogurt, and vanilla in a blender, food processor, or even a mixer and process until everything is fully combined.
5. Transfer the dip to a container or bowl, cover, and refrigerate for at least an hour to allow the flavors to meld.
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