Ingredients
- Servings: 2
- 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
- blueberries
- raspberries
Recipe
- 1 combine cottage cheese, cream cheese and splenda.
- 2 spread equally amoung rice cakes.
- 3 top with jam in the center. then with blueberries and raspberries.
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