Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Kiwi | 1 medium (69g) | 42 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Topping | not in our table | 0 |
| Spread | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Crust:
- 3 cups cooked rice
- 1/4 cup sugar
- 1 egg, beaten
- Filling
- 1 8-ounce package light cream cheese, softened
- 1/4 cup plain nonfat yogurt
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- Topping:
- 1/3 cup low-sugar apricot or peach spread
- 2 to 3 cups fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)
- =
Directions
Combine rice, sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. Bake at 350 degrees 10 minutes. Cool.
Beat cream cheese and yogurt in medium bowl until light and fluffy. Add confectioner's sugar and vanilla; beat until well blended. Spread over crust
Heat apricot spread and water in small saucepan over low heat. Strain; cool. Brush half of glaze over filling. Arrange fruit attractively over crust, starting at outer edge. Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.