Baked Rice Cakes with Crème Fraîche and Yoghurt Swirl recipe
A light, creamy snack with a crisp base and a tangy topping. These layered bites are simple, cool, and pleasantly rich.
10 min · Easy · British Jump to method
Ingredients
- 4 Rice cakes
- 100g Crème fraîche
- 100g Yoghurt
| Nutrition | Per serving |
|---|---|
| Calories | 194 kcal |
| Protein | 3.9 g |
| Carbohydrates | 12.3 g |
| Fat | 14.2 g |
| Saturated fat | 8.9 g |
| Fibre | 0.3 g |
| Sugar | 2.7 g |
| Sodium | 0.1 mg |
Why this works
A light, simple snack with moderate calories but relatively high saturated fat from crème fraîche and very little fibre or protein.
Calcium source. The yoghurt contributes calcium, which supports bone health.
Saturated fat. Crème fraîche is the main source of saturated fat, so this dish is best enjoyed in moderation.
Low fibre. Rice cakes provide very little fibre, so this snack is not especially filling or gut supportive on its own.
Method
- Arrange the rice cakes on a plate.
- Mix the crème fraîche and yoghurt together until smooth and spoon generously over each rice cake.
- Serve immediately, or chill for 10 minutes for a firmer topping.
- If desired, finish with a little fruit or honey if you have them, though they are not necessary.
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