Prep 15 mins
Cook 0 mins
This is a variant on Creamy Maple-Pumpkin Spread, made even lighter by using yogurt cheese (my new obsession!). I've also beefed up the spices a bit, and changed the proportions. As much as I loved the original recipe (and thank Vino Girl for posting it), I like this version even better!
- 340.19 g yogurt cheese (made with nonfat milk, see note)
- 170.09 g canned pumpkin
- 59.14 ml dark brown sugar, packed
- 14.79 ml maple syrup
- 4.92 ml ground cinnamon
- 1.23 ml ground allspice (generous)
- 1.23 ml dried orange peel (generous)
- 0.59 ml ground nutmeg
- 0.59 ml ground cloves (scant, more like 1/16 tsp. really)
- 0.59 ml ground ginger
- Note re: yogurt cheese: There are several recipes on 'Zaar for making your own. You essentially take plain yogurt (without gelatin in it!) wrap it in cheesecloth, and suspend it over a bowl in the refrigerator for 4-24 hours. (The longer you drain it, the tarter and thicker it gets). For this, I use Trader Joe's plain nonfat Greek yogurt. You need about three cups of yogurt to get this amount of yogurt cheese. Try it! You'll love it!
- Throw everything into your food processor and process until smooth. Refrigerate 24 hours.
- This will be thinner/more spreadable than whipped cream cheese; the texture will depend on how long you drain your yogurt. If you want the spread to be a little thicker, you can blend in a few ounces of neufchatel cheese.
- I use this on bagels or bread, or on fruit -- or I roll it in a low-fat, high-fiber tortilla (like Joseph's tortillas, or Trader Joe's lo-carb whole wheat tortillas) for a lovely sweet snack.