1/2c low carb maple syrup (I have no carb syrup from Walden Farms that's quite tasty)
2 tsp Splenda or Sweetzfree (look Ma, no carbs!)
1/4 c Water
1/2 tsp Allspice
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
2c Pumpkin puree
Mix all but the pumpkin until smooth. Add in the pumpkin and mix again until smooth. Cool and keep in the fridge. It should stay good for up to a month.
Great for putting on celery, cucumbers, or whatever else you're snacking on!
Serving size: 2 Tbsp
Carbs per serving: .5g (or less depending on your syrup)**Much lower if you use Sweetzfree or other carb-free sweetner and carb-free syrup**
from: http://www.bellaonline.com/articles/art14318.asp
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