Mix cream cheese until smooth.
Add orange extract, pineapple juice and Equal. Mix well. Refrigerate until served.
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
hip will work).
Add cream cheese and butter to bowl and
Melt the margarine.
Add the cream cheese and melt.
Add half and half and Parmesan cheese and whisk together to make margarine and cream mixture.
Add pepper, salt, and garlic.
Whisk butter, cream cheese, and sweetener together in a
s completely dissolved.
Cut cream cheese into chunks and add to
Preheat the oven to 400\u00b0F.
Wrap the potato in foil and bake for 1 1/2 hours. Mix the cottage cheese, cream cheese and horseradish sauce. Add the chopped watercress and season to taste.
Saute the ham cubes in a frying pan with a little oil for 2-3 mins. Remove and drain with a paper towel. Take the potato out of the foil and cut crosswise. Spoon in the cheese mixture and serve sprinkled with ham cubes and watercress to garnish.
mix the clementine pieces with cream cheese, 1/4 cup sugar, 1
he cream cheese dip, beat sugar, vanilla extract, lemon juice and cream cheese until
Melt butter in a large skillet over medium heat; add onions, and saute 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.
Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 teaspoons 1/3-less-fat cream cheese; top each with 1 tablespoons Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.
Mix Cool
Whip\tand cream cheese with mixer.
Layer pan with 6 ice
cream
sandwiches.
Spread
1 cup of cream cheese mixture over sandwiches. Add remaining 6 ice cream sandwiches and
top with
remaining
cream
cheese mixture. Freeze until ready to serve.
Blend cream cheese and yogurt until smooth.
Stir in remaining ingredients.
Chill.
Serve with fresh fruit.
Carve balls from your favorite melon to accompany dip.
This dip can also be served as a topping for any fruit salad.
Makes 2 cups or 8 servings. Four tablespoons per serving.
Diabetic exchange:
1/2 nonfat milk, 1 1/2 fat.
oconut, syrup or Splenda, whipping cream and vanilla.
Let sit
Soften gelatin in water in small saucepan.
Cook and stir over low heat until gelatin is dissolved.
Combine the gelatin, milk, sweetener and cream cheese in blender.
Cover and blend smooth. Add pudding mix, lemon juice, rind and salt.
Cover and blend smooth.
Spoon into pie shell and chill until set.
Combine graham cracker crumbs, butter, cinnamon, and nutmed, and press into 9-inch pie plate.
Chill in fridge 2 hours before filling.
For filling, using a mixer, blend 1/2 cup of milk into cream cheese until very smooth and creamy.
Gradually add remaining milk until blended.
Add pudding mix and blend 1 minute - do not overblend.
Pour into graham cracker crust.
Chill.
Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
Season really well.
Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
Carefully cut each into 6 bite-sized squares with a serrated knife.
Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.
Beat softened butter and SPLENDA (R) Granular briefly in medium bowl, until SPLENDA(R) Granular is just incorporated.
Add cream cheese, tablespoon by tablespoon.
Mix until lump free, 1 to 2 minutes.
Scrape sides of bowl and add vanilla extract. Mix well.
Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth.
Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 minute.
small mixing bowl, add cream cheese, garlic, and pepper. Combine ingredients
In large bowl, beat white sugar, butter and cream cheese until light and fluffy.
Beat in lemon juice, vanilla, lemon and orange extracts, nutmeg and salt.
Add eggs, one at a time, beating well after each addition.
Add flour and beat until smooth.
Pour batter into a greased and floured 12 cup tube pan.
Bake at 325\u00b0 for about 1 1/4 to 1 1/2 hours or until golden brown and wooden pick inserted in center comes out clean.
Cool in pan on rack 10 minutes.