Rice Cake Desserts 4 Ways

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 Suuuuuper exciting news! This girl has been working on some behind the scenes projects for It’s Cheat Day Everyday and I’m FINALLY ready to share one of them with you guys *cues drumroll*

Introducing….

FOUR WAYS FRIDAYS 

Every Friday, I will be sharing 4 super cool recipe variations that each have something in common. This could be anything from a common ingredient, to a common technique, cuisine etc.

All in all, there will be 4 ways to get your delicious low cal fix…all.in.one.place.

To kick this off, we’re starting with rice cakes. I thought that this would be a great starting point because I for one, have only recently become a fan of these little low calorie cakes.

If I’m gonna totes honest with you, in the past, I just couldn’t hop on board with these things. I’d drizzle them with honey and just felt like I was eating honey flavored cardboard.

BUT, that all changed when I realized that these little rice cakes are actually the PERFECT foundation for pretty much ANY topping combination. Because they are so low in calories and don’t pack much flavor, they make a superb base for just about anything.

I’ve been having so much fun experimenting with different ways to curb my late night sweet tooth without the high cal regrets. The possibilities are truly endless but these four have been my fave:

Chocolate Strawberry Rice Cakes

Makes 2 Rice Cakes | 5 min prep time

Ingredients

• 2 Rice Cakes (plain or lightly salted)
• 1/2 cup chopped strawberries
• 2 tbs lite whipped topping
• 2 tbs lite maple syrup
• 1 tsp cocoa powder (unsweetened)

Directions

1. In a small bowl, combine the lite maple syrup with the cocoa powder to make a chocolate sauce. Spread the sauce over the rice cakes. Add a tbs of lite whipped topping to each rice cake and top with chopped strawberries.

Per rice cake: Calories 84, Total Fat 1 g, Sat Fat 0 g, Carbs 18 g, Sugars 9 g , Fiber 1 g, Protein 1 g 

Peanut Butter and Jelly Rice Cakes

Makes 2 Rice Cakes | 5 min prep time

Ingredients

• 2 Rice Cakes
• 4 tbs (1/4 cup) sugar free strawberry preserves
• 2 tbs powdered peanut butter (I used PBfit)
• 3 tbs water
• 2 tbs lite whipped topping

Directions

1. Spread 2 tbs of sugar free strawberry preserves on to each rice cake, top with 1 tbs each of lite whipped topping
2. In a small bowl, combine the powdered peanut butter with the water and drizzle over each rice cake.

Per rice cake: Calories 90, Total Fat 2 g, Sat Fat 0 g, Carbs 20 g, Sugars 2 g , Fiber 5 g, Protein 4 g 

Banana Split Rice Cakes

Makes 2 Rice Cakes | 5 min prep time

Ingredients

• 2 Rice Cakes
• 1 Banana
• 2 tbs lite whipped topping
• 2 tsp sprinkles
• 1 tbs lite maple syrup
• 1 tsp cocoa powder
• 2 maraschino cherries

Directions 

1. Slice the banana and layer the slices on the two rice cakes (half banana on each). Top each rice cake with 1 tbs lite whipped topping.
2. In a small bowl, combine maple syrup and cocoa powder then drizzle over rice cakes. Top with sprinkles and a cherry.

Per rice cake: Calories 144, Total Fat 2 g, Sat Fat 0 g, Carbs 31 g, Sugars 16 g , Fiber 2 g, Protein 2 g 

Blueberry Peach Rice Cakes

Makes 2 Rice Cakes | 5 min prep time

Ingredients

• 2 Rice Cakes
• 1 cup canned peach slices (in water)
• 1/2 cup blueberries
• 2 tbs lite whipped topping
• 1/4 tsp cinnamon

Directions 

1. Layer the peach slices on each of the rice cakes. Top with lite whipped topping and blueberries then sprinkle with cinnamon.

Per rice cake: Calories 136, Total Fat 1 g, Sat Fat 0 g, Carbs 30 g, Sugars 17 g , Fiber 3 g, Protein 1 g 

 If you make any of these recipes, I’d love to see them! Be sure to tag #FourWaysFridays on Insta or Twitter! 

YOU. GUYS. ROCK.

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