Pumpkin Spice Yogurt Dip
JUST the dip.
Calories 91 (12% from fat)
Fat 1 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 3 mg.
Sodium 167 mg.
Carb. 15 gram
Fiber 1.3 gram
Sugar 4 gram
Sugar Alcohol 2 gram
Protein 6.5 gram
The dip WITH the crisps.
Calories 187 (8% from fat)
Fat 1.6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 3 mg.
Sodium 233 mg.
Carb. 37 gram
Fiber 1.75 gram
Sugar 11 gram
Sugar Alcohol 2 gram
Protein 7 gram
Ingredients
2 cups fat free plain Greek yogurt
1 can (15 oz.) pure pumpkin
(Use pure pumpkin, not pumpkin pie filling.)
1 cup sugar free whipped topping
(We used Cool Whip Zero Sugar.)
1 box (1 oz.) Zero sugar Jell-O Vanilla pudding mix
1 tsp. pumpkin spice
2 Tbsp. sugar free caramel syrup
(We used Smucker's Drizzle Sugar Free Caramel.)
2 bags (3.52 oz. each) Rice Crisps
(We used Quaker Apple Cinnamon Rice Crisps.)
This dip stirs together in about 5 minutes with Greek yogurt, pure pumpkin, and zero-sugar ingredients, then chills while you get everything else ready.
Serve it with apple cinnamon rice crisps for scooping.
1. In a large bowl, stir together the yogurt, pumpkin, whipped topping, pudding mix, pumpkin pie spice, and caramel syrup until smooth and completely combined, with no streaks of whipped topping left.
2. Divide the dip between two sealable containers, about 2 cups each, and lightly sprinkle the tops with extra pumpkin pie spice.
3. Chill for at least 30 minutes so the pudding mix can thicken the dip.
4. To serve, set out one container of dip on a tray with a full bag of rice crisps.
Make-ahead: Keeps covered in the refrigerator for up to 3 days. Stir before serving.
Sweeter version: For a sweeter dip, stir in 1 to 2 tsp. of monk fruit or allulose sweetener.
Yield: 8 Servings, 1/2 cup per serving.
(A serving of rice crisps is about 14 crisps.)
