Creamy Raspberry Peanut Butter Rice Cakes (Serves 1)
P - 9g, C - 27g, F - 11g
22g Natural Rice Cakes (usually 3 cakes)
30g Light Smooth Ricotta (or you could use low fat cottage cheese)
15g Peanut Butter
1. Spread the peanut butter onto the rice cakes.
2. Combine the ricotta, raspberries and cinnamon in a small bowl and mash altogether and spread on top of the peanut butter.