Blueberry Recipes
Blueberry-Topped Rice Cakes
19 Ratings
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Blueberry-Topped Rice Cakes
Recipe: Blueberry-Topped Rice Cakes
Ingredients
- 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
Instructions
- In a small bowl, stir together ricotta and preserves
- Spoon an equal amount on each of the rice cakes almost to the edge
- Arrange fruit slices in circles, on top of the ricotta mixture
- Top each with ¼ cup of the blueberries
- Serve immediately
Quick notes
Per Portion: 149 calories, 5 g protein, 24 g carbohydrate, 4 g fat, 39 mg sodium, 16 mg cholesterol
Number of servings (yield): 4
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