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Recipe: Raspberry Cream Cheese Spread

Fruit flavored cream cheeses are great choices to add to your assortment of cream cheeses when serving bagels. You can use whatever flavor jam or preserves you want. Raspberry, strawberry, blueberry and apricot are just a few examples of what you can make… I’m sure you can think of others. I use the seedless variety of raspberry jam... it definitely mixes better.

The recipe is basic, just change the type of jam or preserves if you want a different flavor.

I would recommend that you only use brick cream cheese for this… the processor whips the cream cheese into a creamy texture… very spreadable.

This recipe filled a single serving Pyrex custard cup to heaping… so you have an idea of the yield.

I made this cream cheese spread in the mini chopper without a problem, you just have to scrape the sides of the processing bowl a couple of times.

This can be served immediately… the jam has such a strong flavor it doesn’t have to set to mingle the flavor.

If making this ahead, store in the refrigerator and take it out about an hour before serving.

This is very kid-friendly…. It’s great on toast, English muffins and bagels… even the pickiest breakfast eaters will like this.

Raspberry Cream Cheese Spread Recipe:

All you need:

1 brick (8 oz.) Philadelphia cream cheese
3 heaping tablespoons seedless red raspberry jam

All you need to do:

Cut the cream cheese in chunks and spread them in the processor bowl.

Drop the jam over the cream cheese and pulse the processor until well blended.



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