There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂
Dark Chocolate Chips recipe
7 packets of splenda
1.5 tbs cocoa powder
1/2 tbs egg whites
1/4 tsp vanilla extract
1 tsp skim milk
pinch of salt
Preheat oven 350 degrees.
Use an electric mixer to combine all ingredients.
Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
Cut chocolate into small squared chips.
Cream Cheese Dip recipe
Combine the following ingredients in a blender:
3/4 tsp vanilla extract
1/2 cup firm tofu
1/2 cup fat free cream cheese
3 packets of splenda
1 tbs splenda brown sugar
Use a spoon to mix in chocolate chips to create the dip.
Gingerbread Biscotti recipe
3/4 cup oat bran
1/4 ts baking soda
1/8 ts salt
2 tbs splenda brown sugar
2 packets splenda
2 tsp cocoa powder
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp vanilla extract
2 tbs skim milk
Preheat oven at 375 degrees.
In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
Form 6 biscotti-shaped cookies and place on parchment paper.
Learning to love tofu is always a great thing as it is such a cheap protein. However, I have found that there aren’t many great tofu recipes out there that steps out of the soy-sauce-marinade box. Luckily, I found this one. If you like citrus-flavored dishes, you’ll love this one!
2 packs firm tofu, cut into 3/4 inch slices
4 cloves garlic
1.5 ts salt
1/2 cup mint leaves, chopped
lemon zest from 1 lemon
3 tbs lemon juice
1/4 ts paprika
1 cup vegetable broth
Mash garlic and salt together into a paste.
Combine mint, lemon zest, lemon juice, paprika, and 1/2 cup vegetable broth and mix.
Press tofu slices with paper towels to remove excess water.
Place slices into marinade, cover, and refrigerate for a few hours.
Heat pan on medium with cooking spray.
Gently pat tofu slices dry before placing them in the pan. Save the marinade.
Place a smaller pan on top of the tofu and place a can of tomatoes to add weight to the top pan.
Cook tofu for about 8 minutes on each side. Then, set tofu aside.
In the same pan, add the remaining marinade and remaining 1/2 cup vegetable broth. Simmer for a few minutes and remove from heat.