| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Snacks | 4 | Servings | |
INGREDIENTS
| 24 | Unsalted mini rice cakes | |
| 1/4 | c | Softened cream cheese |
| 1/4 | c | Reduced-calorie sour cream |
| 1 | ts | Dried minced onion |
| 1/4 | ts | Dried tarragon leaves |
| 1/4 | ts | Dried rosemary leaves |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Garlic salt |
| 1/8 | ts | Dried dill weed |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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