| 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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