Light and Easy Clotted Cream


100 gr. (about 1/2 cup) light cream cheese (I used Osella Robbiola)
1 tbsp. powdered sugar
1 cup whipping cram

1. Beat cream cheese and powdered sugar until creamy and well blended.
2. Gradually beat in the whipped cream until mixture is fluffy and increases in volume.
3. Transfer into a decorative bowl or container. Store in the fridge.
4. Serve with scones and jam or use as a spread instead of butter.