Pumpkin cheesecake dip
This pumpkin cheesecake dip is lower in sugar and higher in protein than most, and it pairs with fruit (I love using apples), veggies (carrots work great!), or graham crackers perfectly. This comes together super quick and would be great for lunchboxes/a way to encourage your child to try different fruit or veggies!
5 minutes
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 54 |
| Fat: | 3 g |
| Carbohydrates: | 11 g |
| Protein: | 3 g |
| Cholesterol: | 3 g |
| Sodium: | 103 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 5
Ingredients
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 2 oz2 oz2 oz Full Fat Cream Cheese, can also use dairy free
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 3 Tbsp3 Tbsp3 Tbsp Lakanto Classic Monkfruit Sweetener (with Erythritol)
- 1.5 tsp1.5 tsp1.5 tsp Ground Cinnamon
- 1 pinch1 pinch1 pinch Sea Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a food processor, blend until smooth. Store in fridge.
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