Cinnamon Sugar Bagel with Easy Berry Schmear

For the schmear:

1. Overnight, place frozen blueberries in a colander over a solid pan to drain and thaw in the refrigerator. If using fresh, skip to step 2. 
2. Day of serving, allow the cream cheese to sit at room temperature to soften, about 30 minutes.
3. In a mixer bowl, combine yogurt and cream cheese until fluffy and smooth.
4. Add thawed, drained berries. Mix thoroughly to create purple schmear or fold with a spatula to create a “swirled” effect. Store in refrigerator until ready to serve.
5. Serve on a bagel or toast, or with fruit for dipping. Leftovers can be stored in refrigerator for up to one week.

For the cinnamon sugar bagel:

1. Preheat oven to 375° F convection or 400° F conventional.
2. In a small bowl, combine sugar and cinnamon. 
3. Melt butter.
4. Split the bagels and place the top halves cut side down and the bottom halves cut side up on the sheet pan. Lightly brush with butter. Sprinkle tops and bottoms with cinnamon sugar mixture. 
5. Bake for 8 to 10 minutes until bagel halves are toasty and golden brown.