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BY JULIA ALOTTA FOOD SERVICE DIRECTOR SHENENDEHOWA CENTRAL SCHOOL DISTRICT Fall Harvest Pumpkin Yogurt Dip Ingredients Instructions
HAMILTON
WARREN
WASHINGTON
SARATOGA
FULTON
HERKIMER
MONTGOMERY
OTSEGO
SCHOHARIE
ALBANY
RENSSELAER
GREENE
COLUMBIA
DELAWARE
BY KATY HEADWELL, RD FOOD SERVICE DIRECTOR SHENENDEHOWA CENTRAL SCHOOL DISTRICT
EASTERN AREA
1. Using a mixer, soften cream cheese until smooth, add in powdered sugar, blend.
1 Package Cream cheese, 1/3 reduced fat 1.5 Cup Vanilla non-fat yogurt
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2. Add remaining ingredients, mix thoroughly.
1 Cup Pumpkin, canned 1 Cup Powdered sugar
3. Serve with cut up fruit, apples, grapes, melon, berries, etc. (Honey Crisp Apples are a great choice)
1 Tablespoon Vanilla extract, real 1 Tablespoon Cinnamon, ground 1/2 Teaspoon Nutmeg, fresh ground
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Want your recipe featured? Please send them to Julia@nyschoolnutrition.org
2 Tablespoons = 39 Calories, 1.5 g fat, 1 g sat. fat, 5 g carb
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