Snack
Rice Cakes with Cream Cheese and Cucumber
Crisp rice cakes are spread with mild cream cheese and topped with thin cucumber slices. A little chives and a pinch of salt finish the snack. Ready in minutes and pleasantly light.
- Vegetarian
- Quick
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Ingredients
- 2 rice cakes
- 40 g mild cream cheese
- 1/3 cucumber
- 1 tsp chives (optional)
- 1 pinch salt
Method
- Spread the rice cakes with cream cheese.
- Thinly slice the cucumber and place on top.
- Sprinkle with a little chives and a pinch of salt.
- Serve right away.
Why this recipe is gentle
Rice cakes, mild cream cheese and cucumber stay understated and low in fat, since nothing is fried or heavily seasoned. There is no onion, garlic, citrus or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Slice the cucumber thinly to keep the snack fresh and light.
- Top the rice cakes just before eating so they stay crisp.
- Fat level, portion size and personal triggers shape how well you tolerate the snack.
