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With its hint of cinnamon, nutmeg and maple flavors, this thick and creamy pumpkin spread is sure to be gone in no time at your next brunch or special luncheon. Our Test Kitchen suggests spreading it on quick breads, bagels or homemade oven-toasted tortilla wedges.
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Analysis: One serving (2 tablespoons) equals 25 calories, 1 g fat (1 g saturated fat), 1 mg cholesterol, 34 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.
Originally published as Pumpkin Spice Spread in Light & Tasty February/March 2003, p15
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Reviewed on Oct. 11, 2010 by 282778
I just bought cinnamon whole wheat bagels and wanted something different to spread on them other than plain cream cheese. I used 1/4 cup sugar and 1/4 cup brown sugar and only 1/2 teaspoon of maple extract. I also did not use the whipped topping. This spread is fantastic without it. Perfect for fall!
Reviewed on Sep. 26, 2010 by amiegoincrazy
I was looking for a low fat bagel spread for the fall season and this spread is absolutely wonderful. I think this will also work well as a dip for parties, paired w/cinnamon graham cracker sticks.....mmmmmmmm. Will definitely make this again!
Reviewed on Sep. 12, 2010 by mleicht
I made this with regular cream cheese (not fat-free) and thought it was really tasty. I haven't tried it with the fat-free cream cheese, yet.
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