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
Approximate prep time: 5 minutes
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.