Rice Cake Snacks
19
19
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
|
* |
| ⅛ | 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.
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?
