Monday, October 24, 2011
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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!


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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.

Breakfast, Power of Pink
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11 Responses to “Red White and Blue No-Bake Frozen Cupcakes”

  1. #
    1
    CB — July 14, 2008 at 12:50 am

    Oh that looks so yummy for summer! I can’t wait to try it! Thanks for entering 🙂
    /Clara

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    2
    Nikki57 — July 14, 2008 at 1:36 am

    Those look absolutely delicious!!

  3. #
    3
    Joelen — July 14, 2008 at 2:27 am

    Looks fabulous with all the color! Thanks for sharing 🙂

  4. #
    4
    Janna — July 14, 2008 at 5:57 pm

    Was the consistency like ice cream? It sounds cool and summery. Plus you probably get super brownie points for submitting so early!

  5. #
    5
    Mara — July 14, 2008 at 6:23 pm

    YUM this is perfect for the sweltering summer months! i am all about frozen desserts right now!

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    6
    Jen — July 15, 2008 at 12:14 am

    The texture isn’t quite as creamy as ice cream… It’s more frozen than that(?) They are really good though!

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    7
    Ivy — July 15, 2008 at 2:55 am

    Oh wow! I like these. What a cool idea and they look so good for the hot days of summer. Where do you live? Can I come pick some up? 🙂

  8. #
    8
    Martha — July 19, 2008 at 12:52 am

    Jen, these look yummy!

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    9
    Nikki57 — August 25, 2008 at 9:48 pm

    CONGRATS … You are the Cupcake Hero!!

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    10
    KimboSue — July 1, 2009 at 6:28 pm

    I know this post is like a year old, but I followed a link from another page and found it. Question – do you have to keep them frozen until serving? We’re going to a pool party, so they might be outside for a while. Will they melt?

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    11
    Jen — July 1, 2009 at 6:54 pm

    If I remember correctly, they will melt. They might be fine for a little while, but not all afternoon. Sorry I can’t be more help!

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