Share |

Blueberry-Topped Rice Cakes

These rice cakes, with blueberries, apricot preserves and other fruit of your choice, make a great side or afternoon snack.

At a glance
Main Ingredient
Fruit, Rice/Grains
Cuisine Type
American
Menu Part
Side Dish
Serves
4 servings
Yield: 4 servings

Ingredients

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

Methods/Steps

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

Related Terms:

Fruit, Rice/Grains, American, Side Dish
Related Content

Type: Ingredients


Advertisement

Advertisement

Comments

Login or register to post comments