8oz cream cheese, kefir cheese or labneh (yoghurt cheese), at room temperature
1/3 c sour cream, plain yoghurt or creme fraiche, at room temperature
2-4 T raw honey or agave nectar
1 t vanilla extract
Add cream cheese, sour cream & vanilla to stand mixer. Use the whisk attachment to blend until well-combined. Drizzle in your honey or agave. While running the mixer, blend until light & fluffy. Store in refrigerator. This is good on sweet crackers & served with fruit for dipping.
Friday, December 24, 2010
Subscribe to:
Post Comments (Atom)
1 comment:
michaela....I hate to be a pain but I can't find your hot cocoa recipes with the butternut squash in it and I was going to make it....can you post it again either on here or face book please!!!
Post a Comment