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Breakfast Cream Cheese and Jam

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.

Buy the Book!

 

Bread for Breakfast
By Beth Hensperger
Ten Speed Press, March 2001
Paperback, $17.95
112 pages, color photographs throughout
ISBN: 1-58008-213-0
Recipe reprinted by permission.

 

Bread for Breakfast

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This page created May 2001

 
 

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