Pumpkin Fruit Dip
- 1 can (15 ounce) pumpkin (about 1 ¾ cups cooked pumpkin)
- 1 cup low-fat ricotta cheese or plain yogurt or low-fat cream cheese
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- In a large bowl, combine pumpkin, ricotta cheese or yogurt or cream cheese, cinnamon and nutmeg. Add sugar a little at a time to reach desired sweetness. Stir until smooth.
- Refrigerate leftovers within 2 hours. Serve with apple slices, bananas or grapes.
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