If you aren't crazy about coconut, substitute shredded carrot on these peanut butter and cream cheese-topped English muffins.

Ingredients:
2/3 cup peanut butter
1/3 cup tub-style cream cheese
2 tablespoons honey
1/4 cup raisins
1/4 cup coconut
10 toasted English muffins, wheat toast, or toasted frozen waffles

Directions:
Stir together the peanut butter, tub-style cream cheese, and honey. Stir in raisins and coconut.

Store, covered, in the refrigerator up to 1 week.

To serve, spread on English muffins, wheat toast, or waffles. Recipe makes 1-1/3 cups (ten servings).

Nutritional facts per serving: Calories: 288 , Total fat: 13g , Saturated fat: 4g , Cholesterol: 9mg , Sodium: 359mg , Carbohydrate: 36g , Fiber: 3g , Protein: 9g

See also:
Brown Bread 'n Spread
Healthy Jams, Jellies and Spreads
Sweet Potato Spread
Cream Cheese Super Spread

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