Makes about 1/2 cup
I love orange marmalade, plum jam, or boysenberry preserves already mixed into my cream cheese for toast. This ends up tasting like a whole lot more than just the sum of its parts.
4 ounces cream cheese, whipped soy cream cheese,
or kefir cheese, at room temperature
2 heaping tablespoons fruit preserves,
marmalade, or jam (choose your flavor)
Using a heavy-duty electric mixer on low speed or a food processor fitted with the metal blade, beat or pulse the cream cheese and preserves until smooth. Use a rubber spatula to scrape into a small bowl and cover with plastic wrap. Store in the refrigerator for up to 2 weeks. Let stand 15 minutes at room temperature for easiest spreading.
Bread for Breakfast
By Beth Hensperger
Ten Speed Press, March 2001
112 pages, color photographs throughout
Recipe reprinted by permission.
This page created May 2001
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