8 oz. fat free cream cheese (softened)
1/2 cup strawberry jelly (or jam of your choice)

The serving size is pretty much a guess; eyeballing the size of a third of an ounce. If using strawberry jelly, it would probably be better to heat the jelly first so it combines better. But you can skip this if you don't mind bits of jelly in the finished product. Jam usually combines very well. It's my preference to use jam (especially raspberry!) but strawberry jelly was on sale, so I tried that this time.

Combine the cream cheese and jelly in a mixer until well combined. Scrape into a storage container and stire covered in the refrigerator. It will be runny at first, but will harden some in the refrigerator as it cools. It should be quite soft.

Serving Size: Serving size is 2 tablespoons (approximately)

 

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