Maple Marmalade Cream Cheese
You might have noticed if you’ve been following me for a while that I have a thing for really good “schmear” … that is, something creamy, cheesy and wonderful to spread on your bread, bagel or crackers. This one has a sunshiny citrus flavor that reminds me of Florida.
This was another “treasure” I created with my candied kumquats (thanks to my sweet aunt for sending them from Florida!). You can substitute marmalade in place of the candied kumquats if you like. If it gets too sweet with the marmalade and maple syrup, add a bit of orange zest to it.
A note on the maple syrup: use real maple syrup. I know it’s more expensive than the fake stuff, but it’s worth it and this recipe calls for just a bit, so you’ll have plenty left for your next gourmet maple creation.
(This was incredibly hard to photograph, being white with all the other WHITE outside right now, both above and below … I can’t wait for some COLOR in my yard so my photos look good again … is it spring yet? I am excited that we’re seeing warmer temps now and I’ve noticed the days are getting longer too. I am so hoping this warming trend continues and we have a nice warm “slide” right into summer.)
- 8 oz. Greek cream cheese (from Franklin foods ... or use Neufchatel (light) cream cheese), softened
- 1/4 cup candied kumquats (recipe here) or marmalade
- 1/4 cup Greek yogurt
- 1 Tablespoon real maple syrup
- In a small mixing bowl, mix all ingredients together till well blended. Use as a spread for bagels, crackers, or toast, or as a filling for French toast or the middle filling for a citrus cake.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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