[.feature]6[.feature] sweet cinnamon egglife® wraps
[.feature]¾[.feature] cup whipped cream cheese
[.feature]½[.feature] tsp vanilla extract
[.feature]3[.feature] tbsp granulated sugar
[.feature]½[.feature] tsp ground cinnamon
[.feature]½[.feature] tsp ground ginger
[.feature]½[.feature] tsp ground cardamom
[.feature]½[.feature] tsp ground nutmeg
pinch ground cloves
In small bowl, whisk cream cheese with vanilla until fluffy. Set aside.
In separate small bowl, combine sugar, cinnamon, ginger, cardamom, nutmeg and cloves; reserve 2 tbsp and set aside. Stir remaining sugar mixture into cream cheese mixture.
Spread 2 tbsp cream cheese mixture evenly over each sweet cinnamon egglife; sprinkle with 1 tsp reserved sugar mixture.
Tightly roll up wraps; refrigerate for about 15 minutes or until firm. Slice into 1/2-inch-thick pinwheels.
Substitute a dairy-free alternative for cream cheese if desired.
Add toasted sliced almonds or toasted shredded coconut to pinwheels if desired.
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