Name: Blueberry Cheesecake Dip with Thin & Chewy Graham Cracker Crumb Cookies For Dipping
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 6 oz silken tofu; 4 oz cream cheese (low-fat is fine); 4 tablespoons powdered sugar; ½ teaspoon pure almond extract (or pure vanilla extract); ½ teaspoon fresh lemon juice; Pinch salt; 6 oz (about 1½ cups) fresh or frozen blueberries; 2 tablespoons water; 1-2 tablespoons white sugar (depending on how sweet your berries are; if you’re using frozen, use 2 tablespoons); ½ tablespoon cornstarch mixed with 1 tablespoon cold water; 2 strawberries, chopped; Fresh mint; ½ cup sweetened, shredded coconut; 1 cup all-purpose flour; ¾ cup graham cracker crumbs; 1 teaspoon baking soda; ¼ teaspoon salt; ⅛ teaspoon cinnamon; Pinch fresh grated nutmeg; ½ cup plus 1 tablespoon unsalted butter, at room temperature; 1 cup light brown sugar, lightly packed; 1 large egg; 1 teaspoon pure vanilla extract