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Recipe Corner

Blueberry-Topped Rice Cakes



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, banana
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.

On top of ricotta mixture, arrange fruit slices in circles. Top each with 1.4 cup of the blueberries; serve immediately.


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