Pumpkin pie dip brings the flavours of autumn together in a creamy, easy dessert. It is ideal for parties and gatherings, or simply as a weeknight treat with sliced apple.
Watch the recipe
Ingredients
- 1 tin (425 g) pumpkin purée
- 175 g fat-free Greek yoghurt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ⅛ tsp ground cinnamon
- ⅛ tsp pumpkin pie spice
- 225 g sugar-free whipped topping
- Sliced apples, for dipping
Method
- Mix the pumpkin purée with the Greek yoghurt, maple syrup, vanilla extract and spices.
- Fold in the whipped topping and refrigerate until ready to serve.
- Serve with sliced apples.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.