Berry and Caramel Cream Bites
ounce semisweet or dark chocolate, coarsely chopped
miniature honey graham rice cakes
cup light cream cheese spread, softened
tablespoons packed brown sugar
teaspoon powdered sugar (optional)
teaspoon unsweetened cocoa powder (optional)
- In a small microwave-safe bowl, combine chocolate and shortening. Microwave, uncovered, on 50 percent power (medium) about 1-1/2 minutes or until melted, stirring twice. Spread chocolate over rice cakes.
- In a small bowl, combine cream cheese and brown sugar. Beat by hand until smooth. Spoon cream cheese mixture over chocolate. Top each rice cake with a raspberry and a blueberry.*
- If desired, in a small bowl, combine powdered sugar and cocoa powder. Sift cocoa mixture over rice cakes. Makes 6 servings.
From the Test Kitchen
*Test Kitchen Tip:
If desired, omit the raspberries and blueberries and top each rice cake with a strawberry half.
Nutrition Facts(Berry and Caramel Cream Bites)
- Per serving:
- 85 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 1 g monounsatured fat),
- 7 mg chol.,
- 89 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 9 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet