Blueberry-Topped Rice Cakes
These rice cakes, with blueberries, apricot preserves and other fruit of your choice, make a great side or afternoon snack.
1⁄2 cup ricotta or cottage cheese
2 tsp. apricot preserves
4 apple-cinnamon flavored rice cakes
1 cup fresh fruit such as apples, pears or peaches, thinly sliced
1 cup fresh blueberries
1. In small bowl, stir together cheese and preserves.
2. Spoon an equal amount of mixture on each rice cake, spreading almost to edge. Arrange fruit slices in circular pattern on top of mixture. Top each with ¼ cup blueberries; serve immediately.
Recipe by U.S. Highbush Blueberry Council