I confess we enjoy a good toasted bagel every now and again. I usually can eat only a half of a large bagel. Occasionally we can find mini-bagels and those work great for me!
There are so many flavors to pick nowadays. My favorites are cinnamon-raisin and French Toast bagels. Normally I pick my bagels up at the supermarket, but who hasn’t had a tasty bagel from that famous bread store who also has great broccoli cheddar soup? Thanks to them, I also developed a fondness for the Honey-Nut spread they sell.
I can pick-up some pretty decent substitutes for the spread at the supermarket, but they aren’t lowfat.
So, over the weekend I decided to experiment and make my own. (Tall & Handsome has been home recovering from surgery, so he really digs anything homemade when he’s mending.)
Since my favorite spread is the Honey – Nut, that’s what I decided to attempt to make. FYI, you can half this recipe very easily. I made it this size so I could send some over to my parents since my little Momma had been feeling puny, also.
T & H gave it an “outstanding”. I will add he also said it would be great on toast.
Lowfat Honey – Pecan Cream Cheese Spread
2 – 8 ounce packages of lowfat cream cheese, at room temperature
4 tablespoons honey
2 tablespoons light brown sugar, packed
1 teaspoon molassess
1 teaspoon pure vanilla flavoring
6 tablespoons chopped pecans
- Place lowfat cream cheese in a medium mixing bowl. With an electric mixer beat cream cheese until softened.
- Add the remaining ingredients except the pecans. On low speed combine the mixture until all ingredients are well mixed.
- Add chopped pecans. Using low speed combine just until pecans are evenly distributed.
- Poor into a container with a lid and place in the refrigerator to allow it to set.
This makes a little more than 16 ounces.
© 2017 Beverly Hicks Burch All Rights Reserved.