A simple whipped cream cheese made with a combination of Greek yogurt and cream cheese for a soft and sweet toast filling that’s high in protein and calcium!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 8 ounces, liquid Cream cheese
- ½ cups Greek yogurt
- 3 tablespoons Honey (agave or maple syrup will also work)
- 2 teaspoons Cinnamon Plus Extra To Garnish
- 1 teaspoon Vanilla extract
- 4 slices whole grain bread
- ¼ cups Crushed nuts
- 4 tablespoons Tahini (any other nut or seed butter will also work). To water
Preparation
In a large bowl, use a stand mixer or hand mixer to beat cream cheese and Greek yogurt until smooth. It will take 3-4 minutes. Every minute or so, stop the mixer and use a rubber spatula to scrape down the sides of the bowl and continue mixing. See the notes section below for additional advice on the amount of Greek yogurt.
Add honey and cinnamon and beat about 1 minute more on high speed. Transfer to a bowl or mason jar and set aside.
Place the sliced bread in a toaster or toaster oven and remove when toasted as desired. Arrange on plates as you see fit depending on the number of servings you plan to make.
Spread 1-2 tablespoons of cinnamon cream cheese on each slice. Sprinkle with additional cinnamon, a few crushed walnuts and a light drizzle of tahini (or other nut/seed butter). Serve immediately and enjoy!
Note: Store leftover Cinnamon Cream Cheese in an airtight container (I used a mason jar) in the fridge for up to 2 weeks.
