rice cakes
Here’s another easy, light and healthy snack recipe. You can eat them as they are, or use them as a base for mini-appetizers for entertaining. Try a sweet version as an alternative to these savory ones by substituting cinnamon, nutmeg and honey for the dried herbs.
Herb Seasoned Rice Cakes
Yield: 4 servings
24 Unsalted mini rice cakes
1/4 cup Softened cream cheese
1/4 cup low fat sour cream (or plain, low fat yogurt)
1 tsp minced onion
1/4 tsp dried tarragon leaves
1/4 tsp Dried rosemary leaves
1/4 ts Dried oregano leaves
1/4 tsp Garlic powder
1/8 ts Dried dill weed
Arrange the rice cakes on baking sheet. Mix remaining ingredients together and spread
them evenly on the rice cakes. Bake in a 350 degree oven for 3 to 5 minutes.
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