HONEYED CREAM CHEESE

HONEYED CREAM CHEESE Makes Approximately 48 Ounces. 32 ounces of fat free cream cheese (I prefer to use the un-whipped variety) 1 cup non fat Greek style yogurt 1 cup of your favorite honey (the darker, the better) Begin by breaking out your hand-mixer with the whisk attachments, and whip all of the cream cheese for at least two full minutes—to fluff. I chose to add a bit of non-fat Greek style yogurt because it adds a bunch of protein, and would make the cream cheese spread a silky and more manageable from a jar; however, it is optional. Whip in the Greek style yogurt for another two minutes. Now, add a cup of your favorite honey to the mixture, and whip. Taste test the cream cheese at this time, if its not the perfect amount of salty and sweet—add a bit more honey, a tablespoon at a time. The list of things you can add to the recipe is endless: raisins, peanuts, berries, juices, almonds, applesauce, walnuts, etc. I love adding flax seeds wherever I can because they are high in fiber, and provide antioxidants, as well as Omega-3 fatty acids. They work wonderfully in this recipe, both added on top, or mixed in. Another favorite of mine is to add a little bit of orange juice; any acid will cut the richness in a delicious and interesting way.