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Rice Cakes with Peanut Butter and Fruit
These beautiful rice cakes with peanut butter and fresh fruit are the perfect post-workout or after-school snack. Easy and healthy!
Prep Time
8 mins
Total Time
8 mins
Servings: 4 to 6
Calories: 113 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- ½ cup non-fat plain Greek yogurt
- 2 tablespoons natural peanut butter creamy or crunchy
- 1 tablespoon honey
- 4 rice cakes plain, apple cinnamon, or any size/flavor you like
- Toppings of choice strawberries, blueberries, banana, chocolate chips, granola
Instructions
- In a medium bowl, stir together the yogurt, peanut butter, and honey until smooth. Spread over rice cakes.
- Top with sliced fruit, granola, additional honey or chocolate chips, as desired.
Cup of Yum
Notes
- TO STORE: Once assembled, rice cake snacks are best eaten immediately. Leftover peanut butter sauce may be stored in a covered container and refrigerated for up to 3 days.
- This recipe will yield about 2/3 cup peanut butter sauce.
Nutrition Information
Serving
1(of 4) without toppings
Calories
113kcal
(6%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
1mg
(0%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 113
% Daily Value*
| Serving | 1(of 4) without toppings | |
| Calories | 113kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.