Cinnamon Sugar Lavash Chips and Cream Cheese Apple Dip

It’s been several weeks since my last post.  August has been a busy month and I’m sorry to say that I haven’t had the motivation to spend the extra hours in the hot kitchen to tweak recipes and take pictures of food.   Luckily, for this blog the end of summer is upon us with fall soon to take its place.  When it does, my nesting instinct should also return and with it more motivation to stay in the kitchen.

To get things moving, here is an easy, light snack using lavash and reduced fat cream cheese.  Lavash is a soft flatbread.  The brand I use, Joseph’s, contains flax and comes in a package of four 9” x 11” inch sheets, each containing 6 grams of fiber, 10 grams of protein, and has only 100 calories.  It is not only good for wraps, but also for making chips and pizza. 

Cinnamon Sugar Lavash Chips and Cream Cheese Apple Dip

2 sheets of lavash                                                                              

4 tsp. sugar in the raw
3 rounded tbsp. apple jelly
1/4 scant tsp. ground cinnamon for dip, plus extra to sprinkle on lavash  
6 oz. reduced fat cream cheese, room temperature
2  rounded tbsp. powdered sugar or 3/4 tsp. White Stevia Powder
3 rounded tbsp. peeled and minced apple
cooking spray

Preheat oven to 375 degrees F.

For dip, place cream cheese, powdered sugar, 1/8 tsp. cinnamon in a small bowl.  Place apple jelly in a small ramekin size bowl and microwave for 10 seconds, stir until smooth.  Add to cream cheese mixture.  Whisk until smooth and creamy.  Add minced apple and combine.  Place in the refrigerator to set for 20 minutes.

Cut each lavash into 24 triangles using a sharp knife or a pizza cutter.  Spray top of lavash with cooking spray.  Transfer to cookie sheets in a single layer, greased side down.  Spray second side of lavash with cooking spray.  Top with a sprinkling of cinnamon and sugar in the raw.  Bake until light brown, about 5 to 6 minutes.  Allow to cool on a rack or on top of paper towels.  Serve with dip.