Green All-Natural Dyed Cream Cheese Recipe:

1. Combine 3-5 drops of chlorophyll with softened cream cheese and mix until smooth. If using spriulina powder, you’ll need about 1/2 teaspoon of powder per 4 ounces of cream cheese.

Yellow All-Natural Dyed Cream Cheese Recipe:

1. Combine 2 teaspoons turmeric with softened cream cheese. Mix until smooth. Turmeric has a bitter taste, so do not add too much or you will be able to taste it when you eat your toast.

Pink All-Natural Dyed Cream Cheese Recipe:

1. Combine 1 tablespoon of raspberry powder with softened cream cheese. Mix until combined. Add 2-4 teaspoons of beet juice to produce a brighter pink color. If using freeze dried fruit, start by crushing them in the bag with a rolling pin. Use a fine mesh strainer to strain out seeds and add strained dust to cream cheese.

Light Purple All-Natural Dyed Cream Cheese Recipe:

1. Crush freeze dried blueberries in the bag with a rolling pin. Strain powder through a fine mesh sieve to remove seeds. Add 1/2 teaspoon of blueberry powder to softened cream cheese. For a more mauve purple, add 1/8 teaspoon of spirulina powder (optional).

Deep Purple All-Natural Dyed Cream Cheese Recipe:

1. Crush freeze dried blueberries in the bag with a rolling pin. Strain powder through a fine mesh sieve to remove seeds. Add 1-2 teaspoons of blueberry powder to softened cream cheese.

Assemble the toast:

1. Toast bread. Spread each slice with a layer of plain cream cheese.
2. Place dollops of colored cream cheese onto toast. For ideas, watch my Youtube video embedded in this post or check out the pictures.
3. Place toast slices in a warm oven (~150°F) for 2-3 minutes to allow cream cheese to further soften for easy spreading.
4. Use the back of a spoon, a knife or a chopstick to spread and blend the cream cheese dollops. I tried all three and had the best results with a small espresso spoon. Just make sure you clean off the spoon when switching colors.
5. Top with desired toppings such as edible glitter, sprinkles or edible stars.

To make the unicorn eyelashes:

1. Use a pairing knife to slice open a piece of black licorice lengthwise. I found that the Red Vines brand worked best for this as it was a little dried and had well-defined ridges.
2. Use a scissors to cut licorice into thin strips. Trim to desired length to make ‘eyelids’ and eyelashes. Place onto toast.