Rice Cakes With Cream Spread

Yield: 6 servings
Calories: 245
Theme: Snack
Rating:  This recipe has not been rated
SAVE PRINT
rice-cakes

Make sure that you are snacking smart by picking snacks that use fresh ingredients. Give these rice cakes topped with cream, spices, and veggies a try for the ultimate mid-afternoon snack. These cakes can add up to 245 calories so make sure you factor that count into your daily calorie allowance.

Ingredients

  • 6 rice cakes, toasted
  • 6 oz creme fraiche
  • 1 oz capers, chopped
  • 1 oz pickled cucumbers, minced
  • 2 oz scallions, chopped
  • 4 oz red paprika
  • 2 medium red onions, chopped
  • 2 tbsp chives, minced
  • 2 tbsp olive oil
  • salt and pepper, to taste

Directions

1. In a medium pan sauté onions and paprika in olive oil. Set aside to cool.

 

2. To make the cream mixture combine the creme fraiche, capers, pickled cucumbers, half of the spring onions, and half of the chives in a bowl. Add salt and pepper to taste. 

 

3.Spread a generous amount of the cream mixture onto the toasted rice cakes. Add an equal amount of the onion and paprika mixture on top. 

 

4. Sprinkle on the remaining spring onions and chives and enjoy!

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