Lemony Ricotta Rice Cake with Blueberries

Have you ever thought of rice cakes as a bit bland and boring? Think again.

This easy, speedy recipe transforms the humble OG snack base with a cloud of creamy honey 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.

Whip one (or two!) up in minutes and enjoy as a nutritious snack idea. I promise your tastebuds will be very happy.

Ingredients Needed

• Unflavoured brown rice cake. A classic OG snack made from puffed rice pressed into a compact cake shape.
• Fresh ricotta. A mild soft white cheese that works great as a spread. Opt for whole milk ricotta, as the extra fat creates a creamier consistency.
• Runny honey. Just a smidge to flavour and sweeten the ricotta. We don’t need much as this dish stars naturally sweet fruit. Skip if you want to keep your snack 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: How to Make Lemon Ricotta Rice Cakes

Kitchen Tips

Here are tips and tricks to grow your kitchen skills, while improving the final outcome of this dish:

• Beware the pith. The pith is the spongy white bitter layer under the coloured yellow part of the peel. Avoid it by grating gently with a fine grater, not grating in one spot for too long and not going deep into the peel.
• No fresh blueberries? Use frozen – simply defrost in the microwave. Here they’ll release glorious purple juices overtop the ricotta…dreamy. If you’re not a blueberry fan, this recipe works a charm with other berries, like raspberries, blackberries or sliced strawberries.
• No ricotta on hand, or not a fan? A light and mild cottage cheese is your best bet, as they have similar flavour profiles. If you want to veer off course, almond butter will bring the creamy factor, but with a nutty twist.

Serving & Storage

These are best enjoyed fresh. Once you load moist toppings onto a crisp rice cake it starts to soften. However, if made in advance, simply 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.

Nutrition Q&A

Why pair 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) over the top of a carbohydrate-rich rice cake will create a more satisfying snack, leaving you full for longer. It’ll also bring 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 taste (and texture!) creating a far more enjoyable snack to eat. Remember: nourish and tempt.

Thanks for reading! Do you dig a ricotta and fruit combo? Check out this whipped lemon ricotta tart with fruit🍋