Herbed rice cake snacks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Unsalted mini rice cakes | |
| ¼ | cup | Softened cream cheese |
| ¼ | cup | Reduced-calorie sour cream |
| 1 | teaspoon | Dried minced onion |
| ¼ | teaspoon | Dried tarragon leaves |
| ¼ | teaspoon | Dried rosemary leaves |
| ¼ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Garlic salt |
| ⅛ | teaspoon | Dried dill weed |
Directions
Place rice cakes on baking sheet. Blend remaining ingredients; spread evenly on rice cakes. Bake at 350 degrees for 3 to 5 minutes.
Each serving provides: * 122 calories * 3.3 g. protein * 6⅖ g. fat * 13⅕ g. carbohydrate * 183 mg. sodium * 16 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias