You know it’s October when the food world goes NUTS over pumpkin. Everyone loses their freaking minds. (Side note: I hate it when people write “loose” instead of “lose.” Please don’t do that.)
And seriously… who could blame them? I went to the store Friday night and bought six cans of pumpkin. I had no plans for it yet, but I knew it would be essential to my baking activities for the weekend. When I got home, I sought the pumpkin wisdom of the blogosphere, and ended up at Skinnytaste. In an attempt to be a responsible adult and not blow all of my money on food that could be used for dangerously tasty, fattening dishes, I’ve been frequenting her blog a lot. It’s fabulous. Do yourself a favor and cruise on over there sometime.
To make the dip, start by beating brown sugar, pumpkin puree, vanilla, and pumpkin pie spice until well combined. Add a few nice sized dollops of plain, nonfat Greek yogurt, and gently mix. Then fold in a good helping of nonfat Cool Whip. That’s all, it’s done!
Stick it in the fridge until it’s ready to serve, then dip lovely things like apples or fat free vanilla wafers in it. That is, if you can resist taking a spoon to it and devouring it there on the spot.
I totally plan on taking this to work with me this week. And I’ll be civilized and bring some apples and wafers with me, too.