Blueberry-Topped Rice Cakes
Rice cakes like you’ve never seen them before. For more blue-tastic treats, visit littlebluedynamos.com.
by U.S. Highbush Blueberry Council | on 06/01/12
Ingredients
- 1/2 cup ricotta cheese or cottage cheese
- 2 teaspoons apricot preserves
- 4 apple-cinnamon flavored rice cakes
- 1 cup fresh fruit, such as apple, pear, nectarine or peach, thinly-sliced
- 1 cup fresh blueberries
Serves 4
Preparation
In a small bowl, stir together the ricotta and preserves.
Spoon an equal amount on each of the rice cakes almost to the edge.
Arrange the fruit slices in circles, on top of the ricotta mixture.
Top each with 1/4 cup of the blueberries.
Serve immediately.
