PB&J Dessert Dip
1/8th of recipe (about 3 tbsp.): 74 calories, 4g total fat (1.5g sat. fat), 55mg sodium, 7g carbs, 1g fiber, 3.5g sugars, 3g protein
Cool: 10 minutes Chill: 2 hours
2 tsp. cornstarch
3/4 cup chopped strawberries (fresh or thawed from frozen and drained)
2 packets natural no-calorie sweetener (like Truvia)
1/3 cup fat-free plain Greek yogurt
2 tbsp. light/reduced-fat cream cheese, room temperature
2 tbsp. creamy peanut butter
2 tbsp. powdered peanut butter
1 tsp. vanilla extract
3/4 cup light whipped topping (like Skinny Truwhip or So Delicious Dairy Free Cocowhip! Light)
Optional topping: crushed graham crackers
In a small nonstick pot, dissolve cornstarch in 2 tbsp. water. Add strawberries and sweetener. Mix well, and set heat to medium. Cook and stir until thickened, about 3 minutes.
Transfer to a medium bowl. Let cool slightly, about 10 minutes.
In a second medium bowl, combine all remaining ingredients except whipped topping. Mix well. Fold in strawberry mixture and whipped topping, and stir until uniform.
Cover and refrigerate until chilled, at least 2 hours.
MAKES 8 SERVINGS
HG FYI: If starting with frozen strawberries, make sure no sugar has been added. The only ingredient should be the fruit itself.