One of my favorite low-calorie, delicious, and yet still nourishing recipes is the Biscoff Spread. If you’ve never had it, then you’re missing out on something truly special. I first learned of biscoff spread from my friend Lisa from our hometown South Beach. She sent me a jar of it with some bread in it, and I was hooked! I have it for breakfast almost every morning, sometimes late, but always with lots of delicious scoff and bread.
How to choose Biscoff Spread
I think the most delicious part about this recipe is the fact that it is actually quite easy. Biscoff cookie dough, a little bit of cream cheese, some milk, sugar, and eggs are all just about the only things you need. Cookie butter is basically a cookie dough alternative, made mostly from skim milk, egg, sugar, and butter, which can be frozen. The ingredients are combined slowly until it becomes nice and spreadable on a flat sandwich.
In other words, it’s a great, quick meal for those times when you don’t have a lot of time or energy to cook, but still want a delicious treat. I usually make the biscuits as I would for a biscuit recipe, except I add half a cup of skim milk, cinnamon, and a lot more sugar than the recipe calls for. Then I scoop some of it over the top of some biscuits, place the second batch of biscuits on top, and bake them at 350 for about ten minutes before removing them. The resulting cookies are delicious and extremely filling.