For the crackers- preheat oven to 350F, line a baking sheet with parchment paper.
Use your cookie cutter to cut out your shapes, you will unfortunately have a little waste.
Mix a little bit of egg whites with 1/4 tsp peppermint extract, brush onto crackers, then sprinkle with a little sugar.
Bake approx 10 minutes in oven, let cool.
For the dip, in a bowl mix your ricotta cheese, cream cheese, peppermint extract and icing sugar until nice and creamy. Fold in candy cane and food coloring.
Makes 4 servings at 4 personal points or smart points on all 3 MyWW programs (2 points plus) per serving, the flatouts are 2SP per bread.
Store dip in fridge til ready to serve.
Nutritional info for dip per serving.. Calories..83..Fat 2.8g..Sat fat 2g..Carbs 11.3g..Fiber 0g..Sugars 10.4g..Protein 2.8g