Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Unsalted mini rice cakes 1/4 ts Dried rosemary leaves
1/4 c Softened cream cheese 1/4 ts Dried oregano leaves
1/4 c Reduced-calorie sour cream 1/4 ts Garlic salt
1 ts Dried minced onion 1/8 ts Dried dill weed
1/4 ts Dried tarragon leaves

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 * 6.4 g. fat *
13.2 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

Browse by categories