HEALTHY COOKBOOK

ANTS ON A LOG

• 4 stalks celery, cut in half 1 tablespoon peanut butter 1 tablespoon cream cheese 32 raisins
• wash celery sticks and cut in half, giving you 8 sticks in total. spread 4 sticks with peanut butter and the other 4 with cream cheese and top with raisins. Dig in and enjoy. Submit a Correction

FRUIT DIP

• 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 teaspoon fresh lemon juice
• In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.

GARLIC KNOTS

• In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.
• Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

BLUEBERRY SMOOTHIE

• 1 cup blueberries Blueberries Fresh 3/4 cup pomegranate juice 1/2 cup low-fat plain Greek-style yogurt 1/2 cup skim milk 1/2 cup rolled oats 1/4 cup granular sucralose sweetener (such as Splenda®)
• Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.

ICE CREAM STICKY BUNS

• 1 (12 ounce) package frozen dinner rolls, thawed 3/4 cup vanilla ice cream 3/4 cup butter 3/4 cup white sugar 3/4 cup brown sugar
• Arrange rolls in a 9x13-inch baking dish. Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.