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Thursday, April 3, 2014

Cookie Dough Protein Dip

I love cookie dough! I have learned how to make it without eggs so it is actually safe to eat. They bake just fine, so this is how I have been making it for a couple years now. This is not the healthiest thing to eat, but it is delicious.

I wanted to create a dip for apples, grapes, pretzels, graham crackers, or whatever. I wanted it to be a little healthier as well as have more protein so it is good for pregnancy or breastfeeding. I made a recipe that can be altered to taste and is delicious. Plus, no flour!

So here goes:
4 Tbsp Jif Natural creamy peanut butter (or any flavor nut butter). (I have also used Biscoff
           Cookie Butter for this and it tastes even more like cookies)
1/4 cup brown sugar
1 Tbsp vanilla
1/2 cup powdered sugar
1 container (7 oz) Philadelphia 2x Protein regular cream cheese
4 Tbsp Good Grains Flax Chia Blend Ready-to-eat (this can be omitted or you can use just flax seed,
1/2 cup old fashion oats - dry (can be omitted)
1/4 c mini chocolate chips (or nuts, raisins, dried fruit, mini m&ms, whatever)

Mix the peanut butter and brown sugar till creamy. Add vanilla. Stir in cream cheese till mixed well. Add powdered sugar and flax chia blend till incorporated. If adding oats, add now. Stir in chocolate chips (or other mix-ins).

Enjoy with fruit, graham crackers, pretzels, or simply eat with a spoon.

So how bad for you is this dip? Not as bad as you would think. Here is the nutrition information if using the above ingredients:

Servings: 12
Calories: 137                  Sodium: 68 mg
Total fat: 6 g                   Potassium: 77mg
  Sat: 2 g                          Total carb: 17 g
  Poly: 1 g                         Fiber: 1 g
Cholesterol: 5 mg             Sugar: 11 g
                                       Protein: 4 g
Vitamin A: 3%               Calcium: 6%
Vitamin C: 1%               Iron: 3%

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