Creamy Breakfast Spread

Makes about 1 cup

This spread has been a mainstay of my diet for years. It’s a terrific substitute for butter or margarine--on toast, English muffins or bagels; and it’s not half bad on toaster-oven waffles or homemade pancakes. You get a bit of calcium from the cottage cheese, virtually no fat and definitely no trans-fats. And I really do love the taste and texture!

Ingredients:

1 and ½ cups reduced-fat or fat-free cottage cheese

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

3 packets of artificial sweetener, or more or less, to taste

Instructions:

Put all ingredients into a blender or (preferably) food processor. Process until smooth, about 1 minute. Spoon into a small Tupperware, cover and refrigerate for an hour or more. Can be stored in the fridge for up to one week.

Note: the recipe can be doubled, and feel free to experiment by adding your favorite flavors, such as almond extract, a touch of maple syrup or honey, and different spices such as nutmeg.