Summer Fruit Rice Cakes

Sometimes the simplest snack is the best one. Plain rice cakes get a spread of softened reduced-fat cream cheese, then a bright pile of mandarin oranges, sliced kiwi, and fresh strawberries.

The cream cheese acts as both flavor and glue, keeping the fruit from sliding off the rice cake. Softening it first is a must. Cold cream cheese straight from the fridge tears the rice cake apart when you try to spread it.

This is a great after-school snack, light breakfast, or quick afternoon bite when you want something sweet without the sugar crash.

Pro Tips

• Soften the cream cheese by leaving it at room temperature for 15 minutes or microwaving it for 10 seconds. Spreadable consistency makes all the difference.
• Drain the mandarin oranges thoroughly. Extra syrup makes the rice cake soggy fast.
• Assemble right before eating. Rice cakes lose their crunch within minutes once moisture from the fruit and cream cheese hits them.

Variations

• Swap the cream cheese for almond butter or peanut butter for a nuttier, more filling version.
• Use fresh blueberries, raspberries, or sliced banana instead of the mandarin-kiwi-strawberry combo.
• Drizzle a thin line of honey over the fruit for a touch more sweetness.