I’ve always known that pumpkin is packed with nutrition, but other than pumpkin pie never really knew what to do with it. I’m 17 weeks pregnant with twins. As soon as I found out I was eating for 3 I went on a search for info on how to do so properly. I stumbled upon When You’re Expecting Twins, Triplets, or Quads, by Dr. Barbara Luke and Tamara Eberlein. Dr. Luke considers pumpkin one of her “Top 25 Food All-Stars” because it is high in fiber and a good source of chromium, Vitamin A and Vitamin C. So, I’ve been trying to find more ways to work it into my diet other than as a (not so clean) Thanksgiving treat. My sister-in-law served this yummy, simple dip when I visited the other day. We had it with sliced apples as a light, healthy dessert.
Ingredients
- 8 oz package of low-fat cream cheese, softened
1/2 of a 15 oz can of pumpkin
1 tsp cinnamon
1 tsp nutmeg
Directions
Blend all ingredients together with a hand mixer until smooth. Chill and serve as a dip for fruit. Enjoy!
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