1/2 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

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 1/4 cup of the blueberries; serve immediately.

Yield: 4 portions

Per Portion: 149 calories, 5 g protein, 24 g carbohydrate, 4 g fat, 39 mg sodium, 16 mg cholesterol