Second breakfast · Afternoon snack

Rice cakes with ricotta and blueberries

About 198 kcal, 7 g of protein, 25 g of carbs, and 7 g of fat per serving. Great for a second breakfast or afternoon snack, and takes about 3 min to prepare.

Vegetarian

Rice cakes with ricotta and blueberries - about 198 kcal per serving
198kcal
7 gprotein (15% of energy)
25 gcarbs
7 gfat
2 gfiber
3 minprep time

Ingredients (1 serving)

Instructions

  1. Spread the ricotta on the rice cakes.
  2. Top with blueberries and drizzle with a little honey.

You can use cottage cheese instead of ricotta, and raspberries or sliced peach instead of blueberries.

Nutrition information per serving

Per servingAmount
Calories198 kcal
Protein7.4 g
Carbs25.2 g
of which sugars10.4 g
Fiber2.1 g
Fat7.1 g
of which saturated4.2 g
Salt0.2 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 15% of the energy, carbs 52%, and fat 33%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.