Juicer Pulp Whipped Cream Cheese
 
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Have you ever thought to make your own homemade cream cheese? It's so easy and so much more flavorful and healthy then anything you'd find at the store.
Author:
Serves: 1.5 cups
Ingredients
  • For Berry Cream Cheese:
  • 1 cup organic cream cheese, softened. (here's how to make your own from yogurt)
  • ½ cup berry pulp (blueberries, strawberries, raspberries or a mix of all 3!)
  • 1 tablespoon organic raw honey
  • For Vegetable Cream Cheese:
  • 1 cup organic cream cheese, softened.
  • ½ cup vegetable pulp (we like a mix of carrot, onion, tomato, celery and radish...but you can use whatever sounds good!)
  • ½ teaspoon sea salt
  • ½ teaspoon dried organic dill weed
Instructions
  1. If you have a juicer, run the fruit/vegetables through it to juice, and set aside the pulp. If you aren't using a juicer, you can puree the berries in a blender or food processor and finely grate the vegetables or run them through a food processor. Squeeze most of the juice out of the pulp before mixing it in, or the texture of the cream cheese will be too thin.
  2. For the berry cream cheese, combine all the ingredients in a mixing bowl and whip, scraping the bowl as needed. Whip until all the ingredients are combined and the texture of the cream cheese is smooth, light and spreadable.
  3. For the vegetable cream cheese, combine all the ingredients and proceed as above.
  4. Store leftover cream cheese in an airtight container in the fridge for up to 5 days.
Recipe by Thank Your Body at https://www.thankyourbody.com/recipe-juicer-pulp-whipped-cream-cheese/