Peanut Butter Dip

  Tonight I made this recipe...yes I'm on the Weight Watchers wagon again.  It sounded too good to pass up as I've spent my week thinking "Do people really survive on leafy salads and apples alone??"  

As I read the line 'chick peas, loose skins removed, washed and drained' I thought it would be a short and easy task.  I've used chick peas in many recipes and only seen a few skins here and there.  Lo and behold every damn bean had skin on it!  By the time I realized I had to skin the entire can it became a personal mission that took me longer anyone should spend with a chick pea.  

Tonight I learned two things...all of the chick peas in the can have skins and Weight Watchers is brilliant because in all of the time it took me to skin them, I was not eating!  :)

Enjoy the dip, it's DELICIOUS!

 

Creamy Peanut Butter Dip

Close Digg Facebook Del.icio.us MySpace Twitter Email

Course: snacks PointsPlus™ Value:    3 Servings:  8 Preparation Time:  5 min Cooking Time:  0 min Level of Difficulty:  Easy

A peanut butter lovers' dream come true. Spread onto toast or serve as a dip with banana and apple slices. For a spicier version, stir in some red pepper flakes.

Ingredients

	1 1/2 cup(s) canned chickpeas, loose skins removed, washed, drained
	1/4 cup(s) Tropical Nut & Fruit Honey roasted peanut butter, or other brand
	2 1/2 Tbsp honey
	1/4 tsp table salt
	1/2 cup(s) hot water

Instructions

• Combine all ingredients in a food processor or blender; blend until smooth. Allow to set up in refrigerator for about 30 minutes. Yields about 2 tablespoons and 1 teaspoon per serving.

Greek vs. Regular

Are you a yogurt eater?  Today we were pondering the differences between greek yogurt and regular yogurt...here's some of what I found.

"Greek yogurt is thicker and richer than regular yogurt, and typically contains lower sugar, higher protein and higher amounts of probiotics."


"As far as bacteria are concerned, Greek yogurt can contain up to six strains of probiotics, while regular yogurt usually contains just two. These high levels aid in converting milk lactose into lactic acid, making it easier to digest, especially for those who are lactose intolerant."

" Yogurt is formed when a specific strain of bacteria is introduced in the milk in a controlled environment and is allowed to ferment. After fermentation, yogurt becomes thick and custard like in texture, with a very subtle tangy taste. Greek yogurt is also made in the same way, the only difference being that once the bacteria strain has been added to the milk, the mixture is allowed to rest in a cheesecloth that drains away the liquid whey. This draining of the excess liquid whey, makes the resultant yogurt very rich, creamy and thick, that makes it an excellent toppings for desserts. "


Greek yogurt is strained three times, as opposed to two times for regular yogurt."   Soooo "Greek yogurt has twice the protein content of regular yogurt

Because of this extra straining process, Greek yogurt has less calcium than regular yogurt.


So it seems that if you want to make Greek yogurt you should leave your regular yogurt, made at home or store bought, in some type of a strainer over night and VOILA!    Try yours with applesauce and a drizzle of honey...YUMMY!
 

Homemade Yogurt

Over the holiday break I treated myself to a yogurt maker. My sister gave me a gift certificate to King Arthur Flour a few years ago and I found it while cleaning...whoops. I decided to buy something I would never otherwise have purchased. Thus the yogurt maker. I am surprised at how simple the process of making yogurt is.

What are the benefits of making yogurt yourself? Can it save me money? Is it healthier even though I'm buying milk from some enormous farm feeding their cows whatever? Are we creating less waste?

The handy maker that I bought is not even sort of necessary to create a delicious batch of yogurt in your kitchen according to the research I've done. It's just a fun kitchen gadget that makes me happy. You can make yogurt in your crock pot, on your heating pad, I even found a site that talked about just leaving it out in the sun (my thoughts are don't try this one, but you are all grownups...)

I'll be saving up the whey created to add to bread and trying out some yogurt cheese recipes I've found too. So much fun in my kitchen!

Here's a basic recipe...(you really should Google around though, it's fun!)