Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
464
Calories
25g
Protein
11g
Fat
65g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice Cake | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 24 unsalted mini rice cakes
- 1/4 cup (2 ounces) softened cream cheese
- 1/4 cup reduced-calorie sour cream
- 1 teaspoon dried minced onion
- 1/4 teaspoon dried tarragon leaves
- 1/4 teaspoon dried rosemary leaves
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon garlic salt
- 1/8 teaspoon dried dill weed
- =
Directions
1
Place rice cakes on baking sheet. Blend cheese, sour cream, onion, tarragon, rosemary, oregano, garlic salt and dill; spread evenly on rice cakes. Bake at 350 degrees 3 to 5 minutes.
Recipe sourced from
fandom