“Creamed” Berry Cheese Spread

by Erin

Start your morning with this “creamed” berry cheese spread – like whipped berry cream cheese but it’s actually blended cottage cheese for added protein.

Creamed Berry Cheese Spread on English Muffins.

Jump to recipe

Had some hail last night compliments of a tornado. Thankfully my car was spared.

Additionally, last night I actually had the pleasure of going to dinner at Bronte with four students in town to interview for the same PhD program in which I am. Power went out at the restaurant, but only for a few minutes. Would’ve been kinda cool to eat by candle-light, assuming of course that they could still prepare our food!

Afterwards we went to Muddy’s Bake Shop and I had the best Hello Dolly bar ever. That is now on my list of things to-make at home.

But time to switch gears…

Creamed Berry Cheese Spread in Food Processor.

For breakfast this morning I was craving something other than yogurt or cereal, which are my typical weekday-morning choices (hey, at least I eat breakfast).

I was very happy when I realized I had everything needed for a recipe which had been bookmarked too long ago – “creamed” berry cheese spread.

“Creamed” Berry Cheese Spread Ingredients:

  • Cottage cheese
  • Frozen mixed berries
  • Vanilla extract
  • Toasted English muffins or similar

The name is in quotes I think because it resembles a berry cream cheese spread, but it is in fact cottager cheese. Creamed cottage cheese which results in the creamier texture. Whatever you call it, it’s a nice way to sneak in some protein.

According to the original recipe, this is a great addition to serve along with scrambled eggs. Or more fruit, either way it’s a great treat with which to start your morning.

Post updated 6/15/2023, photo above is the original.

Creamed Berry Cheese Spread on English Muffins.


Yield: 1-1/2 cups Prep Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 cup low fat cottage cheese
  • 1/2 cup frozen mixed berries*, plus extra, thawed, for garnish
  • 1/2 tsp vanilla extract
  • English muffins, for serving


  1. Mix cottage cheese, berries, and vanilla in a blender or food processor until smooth.
  2. Top toasted English muffins with cheese mixture. Add a few berries if desired.
  3. Save leftover spread in an airtight container in the fridge.


* I used blueberries, raspberries, blackberries.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from SELF.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Eftychia February 25, 2011 - 11:32 am

What a lovely idea! It looks very nice and delicious as well! Thanks for sharing.


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