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rice cakes with fire jelly recipe

Written on Wednesday, November 9, 2016 | 8:32:00 AM



makes: 4 servings (3 topped mini cakes each)

Preparation time : 10 minutes 

Ingredients : 
- 1⁄3 cup sugar-free apricot preserves
- 2 teaspoons minced fresh jalapeño chile pepper*
- 12 miniature salt-and-pepper rice cakes, such as Quaker Quakes brand
- 1⁄3 cup fat-free tub-style cream cheese
- 1 teaspoon snipped fresh rosemary

Preparation Method :
- In a small bowl combine preserves and chile pepper. Spread rice cakes with cream cheese; top with preserves mixture. Sprinkle with rosemary.

*test kitchen tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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