This Skinny Pumpkin Cheesecake Dip is great for healthy snacking, with less than 120 calories per serving. No guilt here!
This post is sponsored by Nature Valley
I love pumpkin, especially this time of year. Although we don’t make pumpkin pie until Thanksgiving, there’s no reason you can’t enjoy pumpkin pie in dip form. I came up with this Skinny Pumpkin Cheesecake Dip for a healthy after school snack for my son. He’s always starving when he gets off the bus so this quick and easy dip paired with apple slices and Nature Valley Roasted Nut Crunch Bars came in handy the other day.
Nature Valley recently introduced a new line of ten Gluten Free Nut & Protein Bars to make gluten-free snacking even easier. There are crunchy bars and chewy bars, so depending on your preference, you can choose your favorites.
Personally, I like the Simple Nut, Nut Crisp and Roasted Nut Crunch Bars because I love crunchy snacks. These nutty bars pair really nicely with this creamy Skinny Pumpkin Cheesecake Dip.
Fresh sliced apples are a natural dipper. As for this Skinny Pumpkin Cheesecake Dip, cottage cheese is the secret skinny ingredient. Not only does it make this dip creamy without all the fat and calories, but it also adds some protein. Of course, I always love it when I can sneak in extra fruits and vegetables at snack time ;).
Nature Valley is running a Nature Valley Perfect Pair Sweepstakes on Instagram and Facebook where 2 winners will receive a $500 gift card. All you have to do is show a photo of your perfect pairing of a Nature Valley Gluten-Free Snack Bar with your favorite person, place or thing, and share it on Instagram, using the hashtag#NVPerfectPairSweepstakes. You can also upload your photo to the Nature Valley Facebook Contest page (contest terms and conditions available on Nature Valley Facebook Contest page).
Skinny Pumpkin Cheesecake Dip
Ingredients
- 1 cup pumpkin puree
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup 1% low-fat cottage cheese
Instructions
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Place pumpkin puree, maple syrup, vanilla and pumpkin pie spice in a small saucepan; heat until bubbly; remove from stove and let cool.
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Place cottage cheese in food processor or blender; process until smooth; add pumpkin mixture and continue processing until blended. Transfer to serving dish and sprinkle with a little extra pumpkin pie spice.
Recipe Notes
Less than 120 calories per serving
For more information, visit Nature Valley and follow them on Facebook, Twitter and Instagram. Learn more about their gluten-free products here.
This is a sponsored conversation written by me on behalf of Nature Valley. The opinions and text are all mine.
I would lick the whole bowl clean, Jeanette!
It’s light enough that you could eat the whole bowl without feeling guilty 😉