In the Nov/Dec issue of WWM:

  • A pear a day... One fruit that packs a nutritious punch.
  • -12 days of fitness: Try every one of these fun activities.
  • Shake the winter blues: Whether your SAD, we'll help you boost your mood.
 
Plus.....
  • Family secrets: These members inspired each other to take control.
  • Flash of brilliance: Fresh Cranberry relish makes a meal merry and bright.
  • Desserts with a secret: You'll never guess what it is.
 
No-cook peanut buttery cookie dough bites

PREP 15 MIN | Chill 1 hour SERVES 36

¾ c canned chickpeas, rinsed and drained
3 Tbsp creamy peanut butter
⅓ c dark brown sugar
1 tsp light cream cheese
½ tsp vanilla extract
¼ tsp salt
⅛ tsp baking soda
2 Tbsp all-purpose flour
2 Tbsp peanut butter chips
2 Tbsp powdered sugar
2 Tbsp unsweetened cocoa powder


1 Combine chickpeas, peanut butter, brown sugar, cream cheese, vanilla extract, salt and baking soda in a food processor; process until completely smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until mixture is chilled, at least 1 hour.

2 Using a melon baller, scoop cookie dough mixture into small balls; gently place in a mixing bowl.

3 In a small bowl, sift together powdered sugar and cocoa powder; remove 2 tablespoons of sugar mixture and gently toss with chilled cookie dough bites (reserve remaining sugar mixture).

4 Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving.

PER SERVING (1 bite): 32 cal, 1 g total fat, 0 g sat fat, 41 mg sod, 5 g total carb, 3 g sugar, 1 g fib, 1 g prot. PointsPlus value: 1

 
Magazine ORDER NOW

ORDER NOW


Already SubscriberRenewGive as a giftPay onlineManage your account online


order now