This dip gives me my peanut butter fix without all the fat. I like it with apple or banana slices, but you could use pears, pretzels, crackers, vanilla wafers, raw veggies; or spread it on toast.
1/4 c. reduced-fat (or fat-free) cream cheese
3/4 c. 1% (or fat-free) cottage cheese
2 tbl PB2 (or peanut butter)
1 tbl fat-free milk
1 tbl Splenda
dash of cinnamon (optional)
Put everything in a small food processor and whiz until very smooth.
Yield: 22 servings of 1 tablespoon each
16 cal, .7 g total fat, .4 g sat fat, 2 mg cholesterol, 47.6 mg sodium, .7 g carbs, neglible fiber & sugar, 1.7 g protein