It’s a while since I made unicorn spread and so I thought it was high time that my breakfast table was graced with some pastel food again. But this time I took inspiration from a lovely Easter wreath that little Dorothy made this week.
Isn’t it lovely? I think she’s done a great job.
You will need
Bagels
Reduced fat cream cheese
Wheatgrass powder
Blue butterfly pea petal powder
Turmeric
Pink pitaya powder
Tiny chocolate eggs
Piping bags and nozzles
Icing sugar (optional)
Method
- Gauge how much cream cheese you’re likely to need for the number of bagels that you’re using
- Split the cheese in to four parts
- Add the superfood powders a little at a time, checking for taste and colour as you go
- Add a little icing sugar if you prefer a cheese cake type flavour
- Cut the bagels in half
- Pipe the cream cheese on to the bagels using different sized nozzles
- Sprinkle with mini eggs
I added a few edible flowers – you know how much I like eating from my flower beds 🤣
Love Rachel ❤️
