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U.S. Highbush Blueberry Council

Blueberry-Topped Rice Cakes

Blueberry-Topped Rice Cakes


  • ½ cup ricotta or cottage cheese
  • 2 teaspoons apricot preserves
  • 4 apple-cinnamon flavored rice cakes
  • 1 cup thinly-sliced fresh fruit (such as apple, pear, nectarine or peach)
  • 1 cup fresh blueberries


  1. In a small bowl, stir together ricotta and preserves
  2. Spoon an equal amount on each of the rice cakes almost to the edge
  3. Arrange fruit slices in circles, on top of the ricotta mixture
  4. Top each with ¼ cup of the blueberries
  5. Serve immediately

Number of servings (yield): 4


Per Portion:

149 calories

5 g protein

24 g carbohydrate

4 g fat

39 mg sodium

16 mg cholesterol

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