FRUIT TOPPED RICE CAKES

            ½ cup whipped cream cheese
            2 teaspoons sugar free apricot preserves
            4 apple-cinnamon flavored rice cakes
            1 cup thinly sliced fresh fruit (such as, apple, pear, nectarine or peach)
            1 cup fresh blueberries

Yield: 4 portions

In a small bowl, stir together the cream cheese and preserves. Spoon an equal amount on each of the rice cakes almost to the edge. Arrange fruit slices in circles on top of the cream cheese. Top each with ¼ cup of the blueberries; serve immediately.