Chocolate Cranberry Nut Yogurt Dip Food

YOGURT CRANBERRY NUT MUFFINS

Steps:

• Mix the flour, baking powder, baking soda, and salt together in large bowl until well combined. In another large bowl, combine the sugar, egg, whey, yogurt, oil, extract, and cranberries. Mix until well combined. Fold the wet ingredients into the dry just until mixed.
• Divide batter evenly among 12 greased (or lined with paper baking cups) muffin cups. Bake at 400°F for 12 to 15 minutes or until golden. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely before storing. Serve warm if desired.

WHITE CHOCOLATE CRANBERRY NUT FUDGE

Steps:

• Toast the nuts, either on the stovetop in a large skillet over medium-high heat or in the over at 350F for about 8 minutes. Set aside to cool.
• Grease a 13x9 inch pan with butter and set aside.
• Melt the white chocolate in a double boiler or in a bowl set over simmering water. Set aside, keeping it over the warm water so it does not solidify again.
• Combine sugar, butter, marshmallow crème, 3/4 cup eggnog and salt in a heavy 4 quart saucepan (if using evaporated milk use all of it at this point).
• Cook over medium high heat, stirring constantly. When mixture comes to a full boil, boil for exactly 5 minutes, still stirring constantly and making sure to scrape the bottom of the pot to prevent scorching.
• Remove from heat. Stir in remaining 3/4 cup eggnog, melted white chocolate, vanilla, nutmeg, nuts and cranberries. Beat until well blended.
• Pour into prepared pan. Cool to room temperature, refrigerating if desired. This may take several hours. When firm, cut into squares.