Pistachio Biscotti

This is a Weight Watcher's recipe. Looks like something that would be fun to make with the kids and it's vegetarian, for what that's worth, as it's a dessert!

110g/4oz plain flour

1/2 tsp baking powder

50g/1 3/4 oz low fat polyunsat'd margarine

zest 1/2 orange

75g/2 3/4 oz soft light brown sugar

50g/1 3/4 oz chopped pistachios

1 tsp instant coffee dissolved in 2 tsp hot water (or real!)

1 egg white

*  Pre-heat oven to 180 degC/400F; line baking tray with non-stick banking parchment

* "Sift" (or not!) flour and baking powder into a large bowl; add margarine and rub in until it resembles breadcrumbs. Stir in orange zest, sugar and pistachios.

* Add dissolved coffee and egg white and knead to a soft dough, adding a little water if it is too dry.

* Shape the dough into a log 5 cm/2 in wide and 5 cm/2 in high. Place on baking tray and bake for 35 mins until golden and firm.

* Remove from the oven and cool for 15 mins. Then cut into 10 slices. Lay them side down on the baking tray and bake again for 10 mins until golden.

Alternatively, use chopped almonds instead of pistachios.

Sounds easy. Must try it.

Butterscotch Cream Cheese Dip

1 package (8 oz) cream cheese, softened (lo-fat ok)

1/4 cup butterscotch ice cream topping

1 tablespoon packed brown sugar

1 teaspoon vanilla

Combine all ingredients in a small bowl; mix with wooden spoon until smooth OR combine ingredients in food processor and blend until smooth. Chill. Serve with fresh fruit - Granny Smith apples cut into wedges are particularly delicious.