Food Should Taste Good

I don't buy junk food. I actually don't even like junk food all that much, with one huge exeption: chips. I love salty, crunchy chips, especially rippled potato chips dunked in creamy, fat-laden onion dip. E's weakness is Doritos, any flavor really, though he's partial to Cool Ranch and Spicy Habanero. Between the two of us, we could easily polish off a whole bag in one sitting, hence my not buying chips. However, a few months ago I was wandering around the fancy grocer's in Ann Arbor when I stumbled upon Food Should Taste Good chips. They were all natural. They had interesting flavors. They were baked instead of fried. And most importantly, they were on sale. I am a cheapskate, after all.

I bought two bags: Multigrain and Sweet Potato. When I got home, E was, as usual, skeptical of my new chips. Then he tried them. Soo good! These chips are more like crackers than chips really, since they are a little thicker and so much more flavorful. We ate the sweet potato chips with pumpkin dip, and the mulitgrain ones with hummus. Thus began a serious addiction. I checked out the Food Should Taste Good website for coupons, and noticed they also do a recipe contest. So duh, I entered my pumpkin dip recipe, then joined the mailing list. I emailed the link to a bunch of my friends, then I got an email. I won a case of chips! Sweet. They even let me choose which flavors I wanted, so we went with two bags each of Cinnamon, Sweet Potato, Jalapeno, Olive, Buffalo, and Multigrain. Between holiday parties, going away parties, and general snacking, we finished off most of those bags fairly quickly. I was saving the Cinnamon bags for baking. It took me a long time to decide what to do with them until I stumbled upon a blog post by Melissa. Her aunt had a genious idea for a pie, and since my parents were coming for a visit this past week, it was the perfect opportunity.

You may remember that my mother is a health food nut, so if I'm going to make her dessert and it isn't a holiday, it had better be relatively healthy. I switched up this recipe to use whole wheat instead of AP flour, reduced the sugar and fat, and used my Cinnamon FSTG chips instead of the cornflakes. This was, seriously, one of the best desserts I've ever made. Not too sweet, creamy and crunchy, and with just a little tartness. Yum!

Food Should Taste Good Cottage Cheese Pie

Topping:

1/2 c. FSTG Cinnamon Chips

1 Tbls. Sugar
1/4 tsp.cinnamon

Dough:
1/2 c. butter, cubed
1/2 c. sugar substitute
1 egg
1 tsp. vanilla
1 1/2 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
2 Tbls. fat free sour cream

Filling:
1 lb. 2% or nonfat cottage cheese
2 eggs
1/4 c. sugar
2 tsp. fat free sour cream
dash of salt
2 tsp. lemon juice

Preparation:
For topping,  pulse ingredients in a food processor or crush in a plstic bag to create coarse crumbs.

For dough, pulse butter, sugar, egg and vanilla in food processor for 2 minutes, scraping down sides of bowl as needed. Add remaining ingredients and pulse to combine. Press dough evenly into the bottom and up sides of a 9 inch pie plate.

For filling, pulse all ingredients to combine, scraping sides of the bowl as needed. Pour into pie plate and spread evenly over dough. Sprinkle with cinnamon topping. Bake at 350 degrees for 45 minutes. Let stand at room temperature for one hour, than chill overnight. Serve with fresh berries, warm jam, or fruit compote.

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