1 (8-oz.) package low-fat cream cheese
1-2 Tbsp. low-fat or regular sour cream*
1 cup coarsely-grated or finely-chopped carrot,
as desired
1/4 cup well-drained crushed pineapple
2 Tbsp. chopped blanched almonds or other nuts

 

 

1 (8-oz.) package low-fat cream cheese
1-2 Tbsp. low-fat milk*
1/2 cup chopped dried cranberries
1/4 cup chopped blanched almonds or other nut
1/2 tsp. orange zest, preferably fresh

Place cheese in a medium bowl and allow to soften

at room temperature.

Mash and work with a fork until texture is light enough to combine easily with other ingredients.

*Using sour cream for the carrot spread or

 milk for the cranberry version, gradually add

just enough liquid

so cheese becomes soft and easy to spread.

 

Mix in remaining ingredients for the spread of choice.

Cover and refrigerate up to 2 days ahead or let stand

at room temperature 1 hour before serving to allow

 flavors to blend and mellow.

 

Spread on slices of a whole-grain bread.

Makes about 1 1/2 cups, or 1 tablespoon per average

slice of bread.