Sunday, September 30, 2007

Pumpkin Cream Cheese

This is a tasty spread that tastes a lot like pumpkin cheesecake, with a lot less fat, calories and carbs! Easy to make too.

Pumpkin Cream Cheese

1 8-ounce tub light whipped cream cheese

1/2 c. pumpkin

1/2 t. vanilla

1/4 c. sugar

1 t. pumpkin pie spice

Mix the sugar into the pumpkin and vanilla first so the sugar dissolves. Then, beat all ingredients in Kitchenaid mixer on medium until blended. Cover and refrigerate.

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