Healthy Rice Cakes with Peanut Butter and Fruit want to know: Can you handle the cuteness?
I would apologize for these little rice cake snacks—I got a tiny bit carried away with the fruit art—but they are too addictive for regrets.
You are looking at peanut butter and fruit rice cake snacks #4, #7-10, #13, and #15.
I lost all self-control during the photoshoot and all of the missing numbers disappeared into my mouth. (I also might have temporarily jammed my camera button with peanut butter. Worth it.)
I’m not usually one for ultra-cute food, but I had so much fun arranging pretty shapes with the fruit slices, I couldn’t help but show off my mad stained-glass fruit skills.
5 Star Review
“I just made these now and they are soooo yummmm!!! The yogurt peanut butter sauce is such a surprisingly delicious combo!”— Ana —
These adorable snacks were inspired by one of my favorite childhood snacks, rice cakes with peanut butter.
For some reason, no matter how old I get, I always find myself coming back to these as a snack for a few reasons. They’re:
- Fast and easy (like these Protein Balls).
- Healthy, yet filling at the same time.
- Totally versatile with unlimited toppings and flavor combinations (like this Chocolate Oatmeal).
- Fun to make and downright adorable (these Fruit Pizza Cookies bring me similar joy).
How to Make Rice Cakes with Peanut Butter
To make these rice cakes with peanut butter snacks, all you need are a few basic ingredients, fresh fruit, and a little creativity.
- Rice Cakes. Function as the base and can be big or little, plain or flavored. I used large, plain rice cakes and small apple cinnamon ones. Both are lovely to see and yummy to eat.
- Peanut Butter. Choose either creamy or crunchy. You could also swap for a different nut butter of your choice.
- Greek Yogurt. Transforms the peanut butter into a luscious spread that’s high in protein and flavor.
- Honey. For just a touch of extra sweetness that makes this peanut butter-yogurt spread completely irresistible.
- Toppings. The world is your oyster! Use any fresh fruit you (or your kids) love, plus fun extras such as granola or chocolate chips, to build the prettiest of snacks.
Rice Cakes with Peanut Butter Topping Ideas
Use your favorite combination of seasonal fresh fruit, nuts, seeds, and more to create the rice cake and peanut butter snacks of your dreams. Here are some of my favorites:
- Apple, blueberries, and granola
- Strawberry and banana slices
- Blueberries, banana, and granola
- Raspberries and chocolate chips
- Peach slices and blackberries
- In a small bowl, combine the peanut butter, Greek yogurt, and honey.
- Spread the mixture over rice cakes.
- Decorate with fresh fruit and other toppings of your choice. ENJOY!
- To Store. Once assembled, rice cake snacks are best eaten immediately. Leftover peanut butter sauce may be stored in a covered container and refrigerated for up to 3 days.
Rice cakes with peanut butter and fruit have become one of my favorite after-work or post-workout snacks. They’d also be a perfect after-school snack (same with this English Muffin Pizza).
No matter when you munch them, these cuties are an addictive treat you can feel good about devouring. Plus, they just make me smile.
Frequently Asked Questions
Rice cakes are a low-fat snack food made from rice that is puffed and then compressed together to form circular discs.
Yes! Rice cakes are an excellent low-fat snack choice. Brown rice cakes are an even better choice since they are also high in dietary fiber. When shopping for rice cakes, keep in mind that there are salted and unsalted varieties if sodium intake is a concern for you.
To preserve their freshness, rice cakes should be stored in an airtight container at room temperature.
Rice Cakes with Peanut Butter and Fruit
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons natural peanut butter creamy or crunchy
- 1 tablespoon honey
- 4 rice cakes plain, apple cinnamon, or any size/flavor you like
- Toppings of choice strawberries, blueberries, banana, chocolate chips, granola
- In a medium bowl, stir together the yogurt, peanut butter, and honey until smooth. Spread over rice cakes.
- Top with sliced fruit, granola, additional honey or chocolate chips, as desired.
- TO STORE: Once assembled, rice cake snacks are best eaten immediately. Leftover peanut butter sauce may be stored in a covered container and refrigerated for up to 3 days.
- This recipe will yield about 2/3 cup peanut butter sauce.
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