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U.S. Highbush Blueberry Council

Blueberry Lemon Ricotta Rice Cakes
Blueberry Lemon Ricotta Rice Cakes

Blueberry Lemon Ricotta Rice Cakes

Need a light, lively snack to brighten up your day? Blueberry Lemon Ricotta Rice Cakes are both sensible and infinitely snackable, giving you a break from the mid-day blahs. Blueberries and lemon pair beautifully with creamy ricotta cheese and a hint of basil for a sweet and zesty treat.

Ingredients

Ingredients

  • 1/2 cup part-skim ricotta cheese
  • 2 teaspoons lemon zest
  • 1 cup fresh blueberries
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice
  • 4 plain rice cakes

Preparation

Instructions

  1. Stir together ricotta and lemon zest; set aside. Toss together blueberries, basil, powdered sugar, and lemon juice; let stand for 10 minutes.
  2. Spread ricotta over rice cakes; top with blueberry mixture.

Variations

Substitute orange or lime for lemon zest and juice.

Substitute part-skim ricotta for full-fat or skim.