Prep 10 mins
Cook 0 mins
Caramelicious snack. I found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping.
- 2 quaker caramel corn rice cakes
- 1⁄8 cup light cream cheese
- 1⁄8 cup light cottage cheese
- 1 teaspoon Splenda sugar substitute
- 1 tablespoon sugar free raspberry jam
- Combine cottage cheese, cream cheese and Splenda.
- Spread equally amoung rice cakes.
- Top with jam in the center. Then with blueberries and raspberries.