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, sugar, cinnamon and nutmeg. Stir until smooth.
Refrigerate leftovers within 2 hours.
Serve with apple slices, bananas or grapes.
For a smoother texture, use a hand mixer or food processor to mix ingredients.