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Blueberry-Topped Rice Cakes

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Ingredients:

  • ½ cup ricotta or cottage cheese
  • 2 teaspoons apricot preserves
  • 4 apple-cinnamon flavored rice cakes
  • 1 cup thinly-sliced fresh fruit (such as apple, pear, nectarine or peach)
  • 1 cup California Giant Blueberries

Directions:

  1. In a small bowl, stir together ricotta and preserves.
  2. Spoon an equal amount on each of the rice cakes almost to the edge.
  3. Arrange fruit slices in circles on top of the ricotta mixture.
  4. Top each with ¼ cup of the blueberries; serve immediately.

Source: blueberrycouncil.org

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blueberry topped rice cakes - California Giant Berry Farms
10 minutes
10 mins
4
132
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