Prune Whip Cream Cheese Spread

Kitchen Tested
  • Yield 4 cups

A perfect reduced-fat topping for toasted raisin bread or bagels.

You can use this spread as a filling for turnovers or puff pastry appetizers.


1 cup chopped prunes
2 (8-ounce) packages low-fat cream cheese, at room temperature
1/4 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts


  1. Place prunes in a saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat and allow prunes to sit in water and plump for 30 minutes. (You can plump prunes a day before making this recipe.) Drain prunes and combine them with cream cheese, vanilla and cinnamon in a food processor fitted with the metal blade. Process until just combined. Place mixture in a bowl and fold in walnuts. Allow flavors to marry at least 1 hour or cover and refrigerate overnight. Bring to room temperature before serving. Makes 4 cups.



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