Publisher Photo
Publisher Photo
When I want a break from butters or jams, I like to whip up this simple spread. All of the variations are wonderful and taste great on toasted breads. —Rita Addicks, Weimar, Texas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3 to 4 tablespoons milk

Directions

In a small mixing bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels. Yield: 1-1/2 cups.
Variations: Maple Cream Cheese—Substitute maple syrup for milk. Marmalade Cream Cheese—Substitute 1/4 cup marmalade for milk. Honey Cream Cheese—Substitute 1/4 cup honey for milk.
Originally published as Whipped Cream Cheese in Cookin' Up Country Breakfasts Cookbook 1994, p50

Nutritional Facts

2 tablespoons: 68 calories, 7g fat (4g saturated fat), 21mg cholesterol, 58mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 3 to 4 tablespoons milk
  1. In a small mixing bowl, beat the cream cheese. Gradually beat in milk until light and fluffy. Serve on toast, English muffins or bagels. Yield: 1-1/2 cups.
Variations: Maple Cream Cheese—Substitute maple syrup for milk. Marmalade Cream Cheese—Substitute 1/4 cup marmalade for milk. Honey Cream Cheese—Substitute 1/4 cup honey for milk.
Originally published as Whipped Cream Cheese in Cookin' Up Country Breakfasts Cookbook 1994, p50

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