I still have memories of being a young girl and going to this place in Vancouver called the Bagel Street Cafe with my mom. Ever since then, a warm, toasted bagel with plain cream cheese has been one of my all time favorite treats. I was really excited when Clean Plates reached out to me to do a collaboration with Arla cream cheese. When I read that Arla only uses 4 ingredients in their original cream cheese, compared with the 11 ingredients you’ll find in the leading cream cheese brand, I couldn’t wait to give it a try. There is nothing artificial about these ingredients, only cream, skim milk, salt, and cheese culture. The ingredients, plus the smooth, clean taste, makes this nutrition student very happy!
Clean Plates wanted to show ways to make typically not-so-healthy comfort foods healthier, and I immediately was thinking of ways to up the nutrition factor in your typical bagel and cream cheese. Taking inspiration from my favorite season, I came up with this pumpkin cream cheese spread, flavored with touches of cinnamon, raisins, vanilla, and ginger. Paired with a toasted whole wheat bagel, this takes the traditional bagel to a whole new level – one packed with vitamin A, fiber, and delicious spices – yet still just as comforting. I hope you guys enjoy this recipe! I’ll be sure to update this post with a link to the feature once it’s up on the Clean Plates website 🙂
RECIPE: CINNAMON RAISIN PUMPKIN CREAM CHEESE SPREAD
Makes: approx. 1.5 cups || Time: 5 minutes (+1 hour in fridge)
- 1/2 cup Arla original cream cheese
- 1/2 cup pure pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (or fresh)
- 1/4 tsp pure vanilla extract
- 1 tsp pure maple syrup
- 2 tbsp raisins
- Whole wheat bagel, crackers, toast, etc. (to spread)
- Mix all the ingredients except for the raisins in a food processor, and process until smooth. Adjust spices to your taste.
- Add in raisins and pulse, mixing the raisins in the spread, but leaving small chunks.
- Transfer spread to a glass jar or container and keep in fridge for an hour.
- Add spread to toasted whole wheat bagels, crackers, or toast. Keep remaining spread in the fridge. It will last for about 3-4 days. Enjoy!