I was attempting to make icing for my Clean Eating Pumpkin Cookies and it didn’t work out. Sometimes the effort to turn a recipe “clean” does not prove fruitful. Sometimes it takes trial and error to turn a failure into success, and sometimes it just never works out.
And sometimes it turns into something else.
My frosting was too runny.
I didn’t make lemonade (bad joke?), but I did serve up some apples with it and the kids gobbled it up!
Check out my Clean Eating Caramel Apple Dip:
- 4 tbsp unsalted butter
- ¾ cup raw honey
- ⅛ cup whole milk
- Place all ingredients in a small saucepan and heat to boil stirring constantly. Continue stirring and boiling for 5 minutes at a hard boil.
- Remove from heat and beat with a whisk.
- Refrigerate until cool.
- Serve with sliced apples.
This dip was really good. It was heavy on the honey taste and maybe could have been balanced with some maple syrup but it’s a fantastic, clean option to other dips. My son also dipped the pumpkin cookies in it and said it was fantastic.
With the amount of butter and honey it seems like it would be terribly high in fat and calories but first, they are good fats, and second, the dip really does go a long way.