This dipping sauce is a favorite for adults and kids alike. It’s a fun and flavorful way to sneak nutritious pumpkin into your child’s diet. If you don’t have canned pumpkin, use an equal amount of leftover baked sweet potatoes or winter squash puree. Enjoy with sliced raw veggies and cubes of cooked meat.
1 cup canned pumpkin puree (not pumpkin pie filling)
2 tablespoons honey or sugar
1 tablespoon gluten-free sweet curry powder
1 cup unsweetened coconut cream
2 tablespoons freshly squeezed lime juice
-Sea salt, to taste
1. In a small saucepan over low heat, combine pumpkin puree, honey and curry powder. Cook and stir about 3 minutes until small bubbles form around the edges.
2. Stir in coconut cream and continue to cook 5 minutes.
3. Remove from heat and cool. Add lime juice and salt, to taste.
Each tablespoon contains 47 calories, 3g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 78mg sodium, 5g carbohydrate, 1g fiber, 3g sugars, 1g protein, 2 Est GL.