Pumpkin Cream Cheese
I have to force myself to eat breakfast every morning. If it were up to me I would simply drink coffee until it was time for lunch, but we all know that skipping breakfast tells your body to store more fat (no thank you!) so I bought some bagels this week to bring to work.
Just like everyone else in the United States I also bought some canned pumpkin … Have you ever had pumpkin cream cheese?
If not, you should. It’s velvety smooth and … By adding more pumpkin than cream cheese you are cutting the fat content of your breakfast in half!
Two table spoons pumpkin, one table spoon cream cheese, some spices and voila! I’m going to make this at the beach for our Halloween extravaganza too. I hope everyone doesn’t get all “pumpkin”ed out. Impossible.
Although, there is rumor of a pumpkin shortage … now that would be a scary Halloween.
Shopping List (enough for over a dozen bagels)
8 oz. cream cheese
15 oz can organic pumpkin
1 teaspoon nutmeg
1 tablespoon honey
1/2 tea spoon cinnamon
1/2 teaspoon ginger
In a bowl mix half of your can of pumpkin with 4 tablespoons cream cheese (always feel free to taste test to your liking adding more of less pumpkin or cream cheese) add your honey and spices and mix.
When all is combined spread on top of of toast or a bagel.