Honey Nut Cinnamon Cream Cheese Toasts

• 8 ounces, fluid Cream Cheese
• 1/2 cups Greek Yogurt
• 3 Tablespoons Honey (agave Or Maple Syrup Will Also Work)
• 2 teaspoons Cinnamon Plus Extra For Garnish
• 1 teaspoon Vanilla Extract
• 4 slices Whole Grain Bread
• 1/4 cups Crushed Nuts
• 4 Tablespoons Tahini (any Other Nut Or Seed Butter Will Also Work). For Drizzling

1. In a large bowl, use a stand-mixer of hand-held mixer to beat cream cheese and Greek yogurt until smooth. This will take 3-4 minutes-every minute or so, stop the mixer and use a rubber spatula to scrape down the sides of the bowl and continue mixing. See the notes section below for an additional tip on the Greek yogurt amount.
2. Add honey and cinnamon and beat for about 1 more minute on high speed. Transfer to a bowl or Mason jar and set aside.
3. Place sliced bread in a toaster or toaster oven and remove when toasted as desired. Arrange on plates as you see fit for the amount of servings you plan to make.
4. Spread 1 to 2 tablespoons of the cinnamon cream cheese onto each slice. Sprinkle with additional cinnamon, a few crushed nuts, and a light drizzle of tahini (or other nut/seed butter). Serve immediately and enjoy!
5. Note: Store leftover cinnamon cream cheese in an airtight container (I used a Mason jar) in the fridge for up to 2 weeks.

fluid cream cheese, greek yogurt, honey, cinnamon, vanilla, bread, ubc, tahini

Taken from tastykitchen.com/recipes/breakfastbrunch/honey-nut-cinnamon-cream-cheese-toasts/ (may not work)