Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 24 Times
Can be made ahead of time.
Blueberry-Cream Cheese-Honey Butter
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Recipe
If you used frozen blueberries for the muffin recipe, you’ll have some left over in the bag. Use them to make this luscious spread for the muffins.
Yield :
About 1½ cups
Ingredients
- About 1 cup frozen blueberries (more or less is fine), thawed
- ½ cup (1 stick) butter, at room temperature
- 8 ounces Neufchatel or low-fat cream cheese
- ¼ cup honey
- 2 teaspoons crème de cassis, Chambord, or Grand Marnier (optional)
Directions
Combine all ingredients, including any blueberry juice, in a food processor. Buzz until smooth, and transfer to a serving dish. Pop in the freezer for a few minutes as the muffins bake, so the butter will firm up just a bit. Serve with the warm blueberry muffins and you almost won’t miss the fresh blueberries. Almost.
Variation: Fresh Blueberry-Cream Cheese-Honeybutter
Use ½ cup fresh blueberries in place of the thawed to raise the swoon factor. Serve on pancakes, waffles, or toast, or in crepes with whole fresh blueberries.
© 2007, Crescent Dragonwagon
Note from Cookstr's Editors
Nutritional information is based on 24 servings.
Nutritional Information
Nutrients per serving (% daily value)
72kcal (4%)
32mg (1%)
4g
0g
6g (9%)
0g
4g (18%)
2g
0g
17mg (6%)
4g
1g
2mg
22mg
55mcg RAE (2%)
1mg (1%)
13mg (1%)
0mg (0%)
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