Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*Test Kitchen Tip:

If desired, omit the raspberries and blueberries and top each rice cake with a strawberry half.

Nutrition Facts

85 calories; fat 4g; cholesterol 7mg; saturated fat 2g; carbohydrates 12g; mono fat 1g; insoluble fiber 1g; sugars 9g; protein 2g; sodium 89mg.
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