Pumpkin Cream Cheese

I've been slacking in the kitchen. Not only has school decided to swamp me but my immune system seems to have been going on vacation recently. To aid my weakened immune response, I have drunk enough tea to have made the Boston Tea Party look like a joke. And because 'tis the season, it has been pumpkin tea mainly.

I have a test coming up that is about carbohydrate breakdown. So what better way to study than to practice by eating carbs? And you know what makes carbs even better? Cream cheese. And what makes cream cheese better? PUMPKIN. 

So as a procrastination technique, I have whipped up some pumpkin cream cheese. I just threw some random things together and winged it. This cream cheese should then be a sign that I should just stop studying and wing my tests. 

Pumpkin Cream Cheese

Ingredients

4 oz. fat free cream cheese

1/4 cup pumpkin puree

1 1/2 tsp pumpkin spice

1 tbsp. splenda brown sugar mix

Directions

1. Allow the cream cheese to reach room temperature.
2. Throw it all in a bowl.
3. Mix thoroughly until smooth.
4. Place on carb of choice and eat.

Nutritional Information (8 servings, one serving is about 1 tbsp)

Calories 20, Fat 0g, Cholesterol 0mg, Sodium 81mg, Carbohydrates 3g, Dietary Fiber 0.2g, Sugars 2.1g, Protein 1.9g