When I’m reminded of the bagels in New York and New Jersey, I envision massive amounts of cream cheese sandwiched between a still-warm sesame or everything bagel. I’m a big cream cheese advocate. Whether it’s plain, vegetable, olive or chocolate peanut butter cream cheese, I like it all. Unfortunately, a bagel with regular cream cheese runs you about 700 calories and 40g of fat. Nonfat cream cheese, on the other hand, is almost all protein. This spread makes for a nutritious but more importantly, delicious snack. I always keep a double batch on hand, it will go faster than you think.
2 (8oz) tubs nonfat cream cheese (*see note below)
1/2 cup currants or raisins
1/4 cup walnuts, chopped
4t sugar or honey, to taste
1. Empty cream cheese into a plastic container and whip with a knife until smooth and creamy. Add the cinnamon and sugar and mix well, then incorporate the raisins and walnuts. Spread on graham crackers, bagels, toast or crackers. My favorite is to spread it on Honey Crispy Wheats.
* If you want fat-free cream cheese only use Philadelphia brand in the plastic tub. I’ve tried many store brands in tub and bar form, all of which have an awful consistency. Even the Philadelphia fat-free bar has an unfavorable texture. If you can’t find it, opt for reduced-fat or Neufchâtel cheese. If anyone tries a tofu-based cream cheese let me know how it turns out.