Pumpkin Fruit Dip

I found this recipe years ago in Cooking Light magazine and my kids still cheer when I make it. I served it at a party a few months ago and got the same response from adults. It’s hard to go wrong when you start with these ingredients.

3/4 cup (6 ounces) lo-fat cream cheese, softened at room temperature
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
apple slices for dipping

1. Beat cream cheese, brown sugar and pumpkin with electric mixer until well blended.
2. Add syrup and cinnamon, and beat until smooth.
3. Cover and chill for 30 minutes. Serve with apple slices. (Great on morning bagels with a cup of hot coffee, too.)

Click on over to the Stay At Home Mom Babe for more good & tasty treats.


Good & Tasty Tuesday: Chocolate Yogurt and Fresh Fruit

I recently discovered the Stay At Home Babe, aka my newest cyber-stalk. If you’re looking for a maple-syrup-sweet mommy that never swears, don’t wast your click. If you prefer a painfully honest view of motherhood that you can actually relate to, she’s your babe. Her newest stroke of genius is Good & Tasty Tuesdays, a link up to share healthy eating ideas every week. Great idea, right? I agree so I’m jumping in. Here’s my first contribution.

Keep It Simple: Chocolate Yogurt + Fresh Fruit
There is nothing complicated or culinary about it, it’s just yummy. Even the kids agree. Sometimes I have it for breakfast. Sometimes I have it for dessert. Last week I added a banana and it made my eyes roll back in my head. Now I’m thinking fresh raspberries or strawberries. This might require some alone time.