Yogurt-Topped Rice Cake
| 5 |
5 |
235 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
0 min |
1
|
A crunchy, high protein 5-minute snack. Perfect for when you are short on time.
Ingredients
|
2 rice cake
|
Rice cakes, brown rice, plain
|
|
1/2 cup
|
Greek yogurt, plain, 2% M.F.
|
|
1/4 cup halves
|
Strawberries
|
|
2 tbsp
|
Coconut flakes
|
|
1 tbsp
|
Pumpkin seeds (pepitas)
|
Instructions
- Top the rice cake with the greek yogurt, followed by the strawberries, coconut flakes, and pumpkin seeds.
Notes:
You can swap the strawberries with another fruit of your choice - such as blueberries, raspberries, or bananas!
Rather than plain greek yogurt, you can also top the rice cakes with natural peanut butter!
Feel free to substitute the coconut flakes and pumpkin seeds with other types of nuts and seeds of your choice.
Nutrition Facts
Per Portion
Calories
235
Calories from fat
71
Calories from saturated fat
39
Total Fat
7.9 g
Saturated Fat
4.4 g
Trans Fat
0.2 g
Polyunsaturated Fat
1.1 g
Monounsaturated Fat
1.9 g
Cholesterol
7.2 mg
Sodium
93 mg
Potassium
387 mg
Total Carbohydrate
28.3 g
Dietary Fiber
4.5 g
Sugars
9.6 g
Protein
14.9 g
Dietary servings
Per Portion
| Fruit |
0.5 |
| Meat Alternative |
0.2 |
| Milk Alternative |
0.7 |
Energy sources
Meal Type(s)
