Warm Pumpkin Cheese Dip

• 1 1/4 cups plain low-fat yogurt
• 1/2 teaspoon butter
• 1 cup thinly sliced leek
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 (3 ounces) goat cheese
• 1/3 cup evaporated fat free evaporated milk
• 1 (15 ounce) can pumpkin
• 3 large egg whites

1. Preheat oven to 375º.
2. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.
3. Melt butter in a skillet over medium-high heat. Add leek; sauté 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.