Unicorn Toast with Yogurt “Cream Cheese”

Its safe to say people are obsessed with unicorn toast. As a child toast was burnt bread with some jam or butter spread on it. I basically would set it to the side and go in for the good stuff. Then toast made a come back, reinvesting itself, low and behold you have, avocado toast. And again people, myself included, would go to brunch to spend $12 all so I could snapchat me eating two basic food groups: carbs and fat. With avocado toast being labeled too “basic” (because literally it is just that) unicorn toast made its debut. An instagram’s dream, vibrant, delicious and of course its #foodporn. I told myself avocado toast was healthy because like its “good fat.” But how was I gonna convince myself that cream cheese and bread is a breakfast of champions when this champion is more of a bikini wearing, sun bathing type of champion. So there you have it, my internal conflict, and out of this developed yogurt “cream cheese.” Because I can lie to myself and tell myself that if there are probiotics then yes its definitely healthy!!!!!


  • 32 oz. greek yogurt
  • 1 beet
  • 1 inch of peeled turmeric
  • 1 capsule Blue Majik
  • sliced bread
  • toppings: sprinkles, avocado, smoked salmone etc.


  1. Place a strainer in a bowl and line the strainer with coffee filters
  2. Place yogurt in the coffee filters and place in fridge for 12 hours or overnight.


(looks just like cream cheese huh?)

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Instead of using food coloring, I used natural ingredients. (go read the benefits of Blue Majik  here:

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3. Peel and slice 1 inch of turmeric. Add 2 tablespoons water and bring to a boil. water the water turn yellow.

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4. Cut the end of a beet and again add 2 tablespoons water and bring to a boil.

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5. Separate the “cream cheese” into thirds. Add the beet water to 1/3 and mix. Add the turmic water to 1/3 and mix. Add the powder of 1 capsule of blue majik to the last 1/3.


6. Spread on some toasted bread.


7. Add your desired toppings.


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