What do you get when you cross a rice cake with ricotta, blueberries and lemon? Sweet snack time perfection! In this post, learn how to make this easy 5-minute snack idea with help from step-by-step photos and kitchen tips.
Have you ever thought of rice cakes as a bit bland and boring? Think again.
This quick and easy recipe transforms the humble OG snack base with a cloud of creamy ricotta, juicy blueberries and a showering of lemon zest. ‘Tis rice cake perfection. The belle of the rice cake ball. The Cinderella of rice cakes.
Plain brown rice cake. A type of snack made from puffed rice pressed into a compact cake shape. Rice cakes have a light and crispy texture, and come in a variety of flavours – but opt for plain here.
Fresh ricotta. A mild soft white cheese that works great as a spread. I love using whole milk ricotta, as the extra fat adds flavour and richness.
Runny honey. Just a smidge to sweeten the ricotta. We don’t need much as this dish stars naturally sweet fruit. Skip to keep free of added sugars.
Fresh blueberries. Rich in antioxidants, these burst with juicy flavour and add a pop of colour. Lovely at seasonal best!
Lemon zest. To take everything up a notch. The zest contains essential lemon oils that add flavour without acidity (unlike the juice).
Lemon lovers – to prevent food waste, here are ideas for your leftover lemon juice: squeeze to flavour water, make lemony ice cubes, add to a curry to brighten or whisk with EVOO for a speedy salad dressing🍋.
Step-by-Step: Lemon Ricotta Rice Cakes
Here are tips and tricks to grow your kitchen skills, while improving the final outcome of this dish:
Beware the pith. Aka the notoriously bitter spongy white layer concealed below the yellow peel. Avoid it by grating gently and not focusing on one spot for too long.
No fresh blueberries? Use frozen, defrosting in the microwave first. If you’re not a blueberry fan, raspberries, blackberries or sliced strawberries will work like a charm too.
No ricotta on hand, or not a fan? A light and mild cottage cheese is your best substitution bet. If you want to totally veer off course, almond butter brings the creamy factor, but with a nutty twist.
Serving & Storing
This snack idea is best enjoyed fresh. Once you load moist toppings onto a crisp rice cake it’ll start to soften. However, if made in advance, store in an airtight container in the fridge and enjoy within a day.
Serving-size wise, while the recipe is for one loaded rice cake, you may find that two (or more) a more suitable snack size for your energy needs and appetite.
What are the benefits of adding a protein or fat-rich food, like ricotta, overtop of a rice cake? Three reasons: satiety, nutrient diversity and pleasure.
Adding protein or fat-rich foods (e.g. cheese, tuna, egg, nut butter, hummus, avocado) overtop a carbohydrate-rich rice cake will create a more satisfying snack, leaving you full for longer.
It brings more nutrient diversity into the mix, helping your body receive a wider array of nutrients needed to function and thrive.
Lastly, rice cakes are wildly bland on their own – a topping will enhance the taste creating a far more enjoyable snack. Remember: nourish and tempt.