Spreads for Bread
Carrot and Pineapple Spread:
In a small bowl combine 1/2 of an 8-ounce ( 4 ounces) tub reduced-fat cream cheese and 1/4 cup canned, crushed pineapple (drained). Add a 1/2 cup shredded carrot and 1/3 cup mixed dried fruit bits. Serve on graham crackers and drizzle with honey. Makes 3/4 cup spread.
Peanut Butter and Cranberry Spread:
In a small bowl combine 1/4 of a 8-ounce tub (2 ounces) reduced-fat cream cheese and 1/2 cup creamy peanut butter. Stir in 2 tablespoons plain yogurt and 1/3 cup butterscotch ice cream topping. Add 1/2 cup dried cranberries and 1/4 cup sunflower seeds. Season with 1/2 teaspoon ground cinnamon. Serve on banana bread. Makes 1-1/2 cups spread.