Herbed rice cake snacks

Yield: 4 servings

Measure Ingredient
24 \N 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

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

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