Prune Whip Cream Cheese Spread
- 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
- 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.