Strawberry cream cheese rice cakes
Crunchy rice cakes spread with cream cheese and topped with sliced strawberries and honey, like strawberry cheesecake you can eat in four bites.
- 5 min total
- 5 min hands-on
- Anyone can make this
- Serves 2
- About $0.98 a serving
- 200 calories
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 5 minutes, start to finish.
Ingredients
For 2 servings.
- 4 strawberries, hulled
- ¼ cup cream cheese, softened
- 4 puffed rice cakes
- 2 tsp honey
From your pantry
- 1 pinch ground cinnamon (optional)
Each serving has about 200 calories, 3 g protein, 24 g carbs and 11 g fat, and costs about $0.98 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the strawberries, them dry, and them thin.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Spread a tablespoon of cream cheese over each rice cake, right to the edges.
Dolly’s tip: Soft cream cheese spreads without cracking the rice cake. Leave it on the counter for 15 minutes first.Lay the strawberry slices on top, overlapping them a little.
with the honey, add of cinnamon, and eat them right away, before the rice cakes soften.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
