As you all may know, my daughter Casey is pregnant with her second child (who we’ve lovingly dubbed “Pistachio”) and she’s been having some trouble finding foods that agree with her stomach.
One of her favorite foods is an everything bagel with cream cheese, but at the moment that’s a little heavier than she feels like eating. So I’m taking on the challenge of making her a lightened up version that will (hopefully) give her something she loves to eat but won’t disagree with her.
And you all get to benefit with her! This whipped cream cheese is SO simple to make and is absolutely delicious.
Everything But Tha Bagel Cream Cheese
Prep
Total
Yield 32 1 tbsp servings
0 SP Blue | 0 SP Green | 0 SP Purple
Ingredients
- 8 oz. Fat free cream cheese, room temperature (if you can’t find fully fat free, use low fat and adjust points accordingly)
- 1 cup nonfat plain Greek yogurt
- DAK’s Everything But Tha Salt (to taste)
- 1 Thomas Bagel Thin (add 3 SP)
Instructions
- In a medium-sized bowl, use a hand mixer to blend cream cheese and Greek yogurt (a stand mixer would also work well)
- Once well-blended, add DAK’s Everything But Tha Salt to taste and stir
- Spread the cream cheese mixture on your bagel thin and enjoy!
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