Cream Cheese Strawberry Butter
A wonderful topping for pancakes, waffles, French toast, bagels and English muffins.
Yield
8 servingsPrep
5 minCook
0 minReady
4 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cream cheese (reduced-fat)
softened |
|
| ¼ | cup |
butter
softened |
|
| ½ | cup |
powdered sugar
or more, to arrive at desired consistency |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
strawberries
pureed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cream cheese (reduced-fat)
softened |
|
| 59 | ml |
butter
softened |
|
| 118 | ml |
powdered sugar
or more, to arrive at desired consistency |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
strawberries
pureed |
*
|
Directions
In a mixing bowl, beat cream cheese and butter until smooth.
Gradually add sugar and vanilla; mix well. Stir in strawberries.
Cover tightly and refrigerate for several hours or overnight.
May be stored in the refrigerator up to 1 week.
Serve with pancakes, waffles, French toast, English muffins, bagels and almost anything you wish.
