Whipped Cream Cheese and Pear Toast USDA Recipe for Family Child Care Homes

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Try trading in your classic morning toast for one topped with whipped cream cheese and fresh pears.

CACFP CREDITING INFORMATION

¼ cup fruit

1 oz eq grains

SOURCE

Team Nutrition CACFP Easy Recipe Project

Prep Time1

Cook Time4

Total Time1 4

Keyword: CACFP Breakfast Planner - Family Recipes Ages 6-18

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Breakfast

Conventional Meal Category: Vegetarian, Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Whole Grain-Rich, Fruits

Meal Service Temperature: Hot, Cold

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 111

2 Tbsp Cream Cheese, low-fat
½ tsp Pumpkin pie spice
6 slices Bread, whole-wheat (at least 28 g or 1 oz each)
14 slices Barlett pears, fresh, unpeeled, cored, ¼" slices (~2 pears; gently wash pear under running water before cutting)

2 Tbsp Cream Cheese, low-fat
½ tsp Pumpkin pie spice
6 slices Bread, whole-wheat (at least 28 g or 1 oz each)
14 slices Barlett pears, fresh, unpeeled, cored, ¼" slices (~2 pears; gently wash pear under running water before cutting)

Wash hands with soap and water for at least 20 seconds.
In a small bowl, combine cream cheese and pumpkin pie spice. Mix with a fork. Keep cold at 40 °F or lower.
Toast bread in a toaster.
Spread 1 tsp of spiced cream cheese on each piece of toast.
Top with sliced pears, about 2–2¼ slices.
Serve 1 slice of toast. Serve immediately, or keep cold at 40 °F or lower.