Description
Top rice cakes with Greek yogurt, granola, and fresh fruit for light snack stacks. Ready in 5 minutes with customizable toppings.
Ingredients
- 1 plain or lightly salted rice cake per stack
- 3 tablespoons vanilla Greek yogurt per stack
- 1 teaspoon honey per stack
- 2 tablespoons granola per stack
- ¼ cup mixed fresh berries per stack
- 1 tablespoon sliced almonds per stack
- Pinch of ground cinnamon per stack
Instructions
- Place rice cakes on a clean work surface or serving plates.
- Rinse fresh berries under cold water and pat dry with paper towels. Slice strawberries into thin pieces.
- Combine vanilla Greek yogurt and honey in a small bowl. Stir until smooth.
- Spread 3 tablespoons of the yogurt mixture evenly over the top of each rice cake, spreading it to the edges.
- Sprinkle 2 tablespoons of granola over the yogurt layer on each rice cake.
- Arrange mixed berries artfully on top of the granola, distributing colors evenly.
- Finish each stack with sliced almonds and a light dusting of ground cinnamon.
- Drizzle with additional honey if desired for extra sweetness.
- Serve immediately while rice cakes are still crispy.
Notes
- Choose thick rice cakes that won’t break under the weight of toppings.
- Spread yogurt mixture all the way to the edges to prevent rice cakes from getting soggy underneath.
- Assemble stacks just before eating to keep rice cakes crispy.
- Use full-fat Greek yogurt for the creamiest texture.
- Pat berries completely dry before adding to prevent toppings from sliding off.
- Store leftover yogurt mixture covered in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Assembly
- Cuisine: American