Takin’ a dip

Anything  that you put in the oven to roast will come out tasting fantastic.  Roasting a red pepper procures this charred, black skin that gives way to a sweet, juicy, aromatic flavor explosion.  This weekend I was inspired to make a roasted red pepper dip using my (new favorite) yogurt cheese.  I combined the roasted red pepper with about a cup of yogurt cheese, cumin, chili seasoning, garlic, and cayenne pepper. The result was a smooth and velvety veggie dip reminiscent of fresh hummus.  Later in a moment of pure genius, I spread the dip on a whole wheat tortilla and topped it with a warm, Asian broccoli slaw.

     Making a dip from scratch satisfied my itch for creating healthy dishes from whole foods.  After that I was in the mood for something a little more out of the box. Or should I say ‘from the box’ since I combined a box of angel food cake mix with one cup of all fruit preserves to make a Strawberry Angel Cookie (courtesy of Smuckers).  And easy as 1-2-3, I placed teaspoonfuls onto a baking sheet , popped it into a 325 degree oven and baked it for 10 minutes.   These heaven sent cookies are sugary sweet and slightly sticky but definitely hit the spot when the cookie craving kicked in. And at about 50 calories a cookie and no fat, it’s hardly a diet deal breaker.  Just don’t tell your dentist. 

      *These cookies would be delish with a white chocolate drizzle.  If you’re feeling really froggy, you might throw in some peanut butter chips or spread on a gooey peanut butter glaze.


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