FRUIT TOPPED RICE CAKES |
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. |
Per Serving: |
Calories 149 | Protein 5 g. | Carbohydrate 24 g. |
Fat 4 g. | Sodium 39 mg. | Cholesterol 16 mg. |
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“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at Amazon.com and/or visit his website www.thelovechef.com. “Cooking With Love” and “The Love Chef” are registered trademarks. | ||
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