YOPLAIT CUP RECIPES

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COOKIE DOUGH DIP RECIPE - PILLSBURY.COM



Cookie Dough Dip Recipe - Pillsbury.com image

This is one cookie dough dip you can eat straight from the fridge! Serve with graham crackers, pretzel twists, cookies or fresh strawberries for dipping. It takes just 10 minutes to make, so you can cure that craving in no time.

Provided by Pillsbury Kitchens

Total Time 10 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 7

4 oz cream cheese, softened (from 8-oz package)
1/3 cup creamy peanut butter
1 container (6 oz) Yoplait® Original French vanilla yogurt
1/2 cup powdered sugar
3/4 teaspoon vanilla
1/8 teaspoon salt
1/4 cup mini semisweet chocolate chips

Steps:

  • In small bowl, beat cream cheese and peanut butter with electric mixer on low speed until smooth and creamy.
  • Beat in yogurt, powdered sugar, vanilla and salt on low speed until blended. Stir in chocolate chips.
  • Sprinkle with additional chocolate chips for garnish, if desired.

Nutrition Facts : Calories 260 , CarbohydrateContent 23 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 19 g, TransFatContent 0 g

BLACK BEAN AND CORN JALAPEñO POPPERS RECIPE - TABLESPOON.…



Black Bean and Corn Jalapeño Poppers Recipe - Tablespoon.… image

Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.

Provided by Tablespoon Kitchens

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 8

1 package (8 oz) cream cheese, softened
1/2 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1/2 cup canned (drained) or frozen (thawed) whole kernel sweet corn
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup finely shredded Mexican 4-cheese blend (1 oz)
2 tablespoons butter, melted
8 medium (about 3 inch) jalapeño chiles, halved lengthwise, seeded
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, beans and corn. In another small bowl, mix bread crumbs, Mexican cheese blend and melted butter.
  • Divide cream cheese mixture evenly among jalapeño chile halves. Place on cookie sheet. Sprinkle chiles with bread crumb mixture; gently press into cream cheese mixture.
  • Bake 28 to 32 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

Nutrition Facts : Calories 100 , CarbohydrateContent 6 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 105 mg, SugarContent 1 g, TransFatContent 0 g

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