Ingredients
- Spread:
- 1 (8 oz.) container soy cream cheese, softened
- 1/4 soy margarine, softened
- 1/3 strawberry preserves
- In mixing bowl, combine cream cheese and margarine; mix until fluffy. Stir in preserves. Chill.
- Biscuit Bites:
- 2 cups self-rising flour
- 1 (8 oz.) container soy sour cream
- 1 cup soy margarine, melted
- Preheat oven to 350°. In mixing bowl, combine all ingredients just until blended. Spoon batter into lightly greased miniature muffin cups, filling to top. Bake 25 minutes or until lightly browned. Remove from pans; serve warm with strawberry spread.
Directions
Spread:
In mixing bowl, combine cream cheese and margarine; mix until fluffy. Stir in preserves. Chill.
Biscuit Bites:
Preheat oven to 350°. In mixing bowl, combine all ingredients just until blended. Spoon batter into lightly greased miniature muffin cups, filling to top. Bake 25 minutes or until lightly browned. Remove from pans; serve warm with strawberry spread.
