Berry Cream Cheese
Being lactose intolerant hasn’t been too hard for me. Luckily, I can handle goat and sheep milk products. One thing I really really miss is a warm bagel with strawberry cream cheese. Honestly, cream cheese is my nemesis. It’s the one dairy product I cannot handle. Another lucky fact is that I really enjoy the flavor of the Tofutti cream cheese. Hubby enjoys it too! I honestly don’t believe why I didn’t think to make this Berry Cream Cheese before. It’s so freaking tasty!
You could use some store bought all-fruit jam if you don’t want to make your own. But if you have a few minutes, it’s really worth the effort. It’s really so simple. Mix jam with cream cheese, and VOILA! Berry cream cheese ready to be spread on your favorite bagel or toast. And obviously, to make things better, it’s PINK! Such a pretty color to help raise breast cancer awareness!
One Year Ago: Homemade Three Musketeers and Homemade Milky Way Bars
Two Years Ago: Pecan Pie Cookies and Chocolate M&M Cookies
Three Years Ago: Crockpot Keilbasa and Kraut and Pink M&M Treats
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Berry Cream Cheese
Ingredients:
For the jam:
1 cups ripe raspberries
1/3 cup ripe strawberries, stems removed
3 Tbsp maple syrup
1 Tbsp lemon juice
1/2 tsp corn starch
For the cream cheese:
6 Tbsp cream cheese
¼ cup jam, preferably homemade
Directions:
To make the jam:
Combine all ingredients in a non-reactive pan. Boil on low for at least 45 minutes. Allow to cool to room temperature and then store in the fridge. Yields ¼ cup of jam.
To make the berry cream cheese:
Simply whip together the cream cheese and jam. Serve on toasted bagels. Store berry cream cheese in fridge.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Yum! I think that sounds like a great combo.
Yum! I love rhubarb but not sure I have had it in jam form. I bet this is beyond delicious! Although to be honest my favorite way to enjoy rhubarb is raw with just a little bit of a salt…yum!
Have you ever tried making sugar free jelly or jam before?
I have not made sugar free jam. This is only the second jam I’ve ever made!
Beautiful!!! I love that you sent two kinds 🙂 For me it was a total excuse to make all different kinds! I’m sure they will love it!
Now THAT is an awesome looking jam!!
I love that gorgeous color! I bet it tastes amazing too. Beautiful!
I make raspberry-rhubarb jam every year, it is my absolute favorite jam!! Looking over your recipe I do not find any pectin in it. Just wondered if this was error, I am always looking for new recipes to try. the cardamon is something I have never used in my jams so I thought I would give it a try. Thanks
beantownbaker — September 2nd, 2014 @ 7:33 pm
Nope, no pectin in this recipe. The raspberries have enough naturally.