Rice Cake Berry Dessert

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Rice Cake Berry Dessert

 

 

Ingredients

 

Assorted fresh fruits such as blueberries, raspberries, strawberries,

bananas, kiwifruit, grapes, oranges, apples, pears, nectarines, peaches,

plums, and/or star fruit (carambola)

2 4-ounce containers vanilla pudding

1/4 cup dairy sour cream

1 teaspoon finely shredded lemon peel

4 plain rice cakes

2 to 3 tablespoons cherry or strawberry jelly

 

Directions:

 

1. Use sharp knife and cutting board to cut up the fresh fruits. Set aside.

2. Put the pudding, sour cream, and lemon peel in the mixing bowl. Stir with

spoon until mixed.

3. Use table knife to spread about 2 tablespoons of the pudding mixture over

each rice cake. Use cut-up fruits to make a monster face on top of the

pudding mixture.

4. Put the jelly in the microwave-safe bowl. Microwave on high for 20 to 30

seconds or until jelly is melted. Use hot pads to remove bowl from

microwave. (Or, put the jelly in saucepan. Put pan on a burner. Turn burner

to low heat. Cook just until jelly is melted. Turn off the burner. Remove

the pan from the burner.) Use the spoon to drizzle the jelly onto the fruit

faces. Makes 4 servings.

 

Nutritional facts per serving

 

calories: 170 , total fat: 5g , saturated fat: 2g , cholesterol: 10mg ,

sodium: 97mg , carbohydrate: 29g , fiber: 0g , protein: 3g

 

 

 

 

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