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Rice Cake Snacks

 

19

Yield

4

servings

Prep

5

min

Cook

5

min

Ready

10

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

24 each rice cakes
mini, unsalted
*
¼ cup cream cheese
softened
¼ cup sour cream
reduced calorie
1 teaspoon onions
dried, minced
¼ teaspoon tarragon leaves
dried
*
¼ teaspoon rosemary leaves
dried
*
¼ teaspoon oregano
dried
*
¼ teaspoon garlic salt
*
teaspoon dill weed
dried
*

Directions

Place rice cakes on baking sheet.

Blend remaining ingredients; spread evenly on rice cakes.

Bake at 350℉ (180℃) for 3 to 5 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 8190% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 51mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 1%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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