Tasty Snacks

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Taffy Apple Dip

  • 2 Tbsp granulated sugar
  • 3/4 Cup firmly packed light or dark brown sugar
  • 1 Tbsp vanilla extract
  • 1 Cup unsalted peanuts or walnuts, coarsely chopped
  • 4-5 apples, sliced into wedges
  • 8oz. TOFUTTI BETTER THAN CREAM CHEESE®, softened in a small bowl

Mix together the non-dairy TOFUTTI BETTER THAN CREAM CHEESE®, sugars, and vanilla; stir until smooth.

Stir in the nuts.

Cover and place in the refrigerator overnight for the flavors to develop. Serve with the sliced apples. Can also use pears, bananas, or pretzels.


Fruity Pizza

  • 2 tubes of pre-made crescent rolls
  • 1 8oz. TOFUTTI BETTER THAN CREAM CHEESE®
  • 3/4 Cup plus 3 Tbsp apple juice
  • 1/2 Cup sugar
  • 1/2 Cup confectioner sugar
  • 1 banana, cut into 1/4-inch slices
  • 10 strawberries, cut into slices with tops removed
  • 2 peaches, pit removed, cut in half, and sliced thin
  • 1 Cup blueberries
  • 1 Tbsp cornstarch
  • 2 Tbsp ice water

Preheat the oven to 400F. Remove the crescent rolls from the package but do not separate them. Roll them out flat and place next to each other on a round cookie sheet, cutting at the edge of the pan and using the spare pieces to fill gaps. Bake for 10 minutes or according to package directions.

Mix together the nondairy TOFUTTI BETTER THAN CREAM CHEESE®, 3 Tbsp of the apple juice, and the sugars. Spread this mixture onto the slightly cooled crust. Arrange the fruit, in a decorative manner, in a single layer on top of the TOFUTTI BETTER THAN CREAM CHEESE® mixture.

Mix the cornstarch with the cold water and add the mixture to the remaining 3/4 Cup of apple juice in a small saucepan. Heat over medium-low heat until thickened. Drizzle on top of the pizza, making sure to cover the fruit. Allow to sit for 15 minutes before serving.


Nutty Pear Toast

  • 1 slice multigrain bread, toasted
  • 1 Tbsp TOFUTTI BETTER THAN CREAM CHEESE®
  • 1/4 of a medium fresh pear, cut into thin slices
  • 1 Tsp maple-flavored or pancake syrup
  • 1 Tbsp Walnuts

Spread toast with cream cheese spread. Arrange pear slices over cream cheese spread. Drizzle with syrup; sprinkle with walnuts. Serve immediately.


Over The Top Apple Snack

  • 2 Tbsp TOFUTTI BETTER THAN CREAM CHEESE®
  • 1 Tsp brown sugar
  • 1 Granny Smith apple, cored and sliced

Spoon cream cheese spread on small plate. Top with brown sugar. Scoop up dip with apple.


Chocolate Cream Truffles

  • 1 pkg (8 oz) TOFUTTI BETTER THAN CREAM CHEESE®, softened
  • 1 Tbsp honey
  • 1 Tbsp almond-flavored liqueur
  • 4 squares Semi-Sweet Baking Chocolate, melted
  • 1/4 Cup Slivered Almonds, toasted, ground
  • 1/4 Cup unsweetened cocoa powder

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

Refrigerate at least 2 hours or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.


Honey Cream Filled Crescents

  • 4 oz (1/2 of 8-oz pkg.) TOFUTTI BETTER THAN CREAM CHEESE®, softened
  • 3 Tbsp honey, divided
  • 1/4 cup Sliced Almonds
  • 1 Pkg (8 oz) refrigerated phylo dough
  • Dash ground cinnamon

Preheat oven to 375F.

Mix cream cheese and 2 Tbsp. of the honey. Stir in almonds.

Unroll dough; separate into 8 triangles.

Spread 1 rounded Tbsp. cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point.

Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon.

Bake 12 to 14 min. or until golden brown. Serve rolls warm, drizzled with remaining honey.


Lemon Strawberry Swirl Dessert Bars

  • 1/2 Cup ground Almonds
  • 2 pkg (8 oz each) TOFUTTI BETTER THAN CREAM CHEESE®, softened
  • 2 Tbsp granulated sugar
  • 1/4 cup granulated sugar substitute
  • 1 Tsp vanilla
  • 2 Tbsp grated lemon peel
  • 2 Tbsp lemon juice
  • 2 egg whites
  • 2 Tbsp low sugar strawberry preserves

Preheat oven to 350F. Line 8-inch square baking pan with foil; spray with cooking spray. Sprinkle almonds evenly onto bottom of pan.

Beat cheese, sugar, sugar substitute, vanilla, lemon peel and lemon juice with electric mixer on medium speed until well blended. Add egg whites, 1 at a time, mixing just until blended after each addition. Pour over almonds. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool completely. Refrigerate at least 3 hours or overnight. Cut into 12 bars to serve. Store leftover bars in refrigerator.


Chocolate Cream Truffles

  • 1 pkg (8 oz) TOFUTTI BETTER THAN CREAM CHEESE®, softened
  • 1 Tbsp honey
  • 1 Tbsp almond-flavored liqueur
  • 4 squares Semi-Sweet Baking Chocolate, melted
  • 1/4 Cup Slivered Almonds, toasted, ground
  • 1/4 Cup unsweetened cocoa powder

Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

Refridgerate at least 2 hours or until firm.

Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.


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