Ricotta & Berry Rice Cakes
Two brown rice cakes topped with part-skim ricotta and blueberries — a light, low-glycaemic 200-kcal afternoon snack.
Two brown rice cakes topped with part-skim ricotta and blueberries make a light, low-glycaemic 200-kcal snack with no cooking involved.
Ingredients (1 serving)
- Brown rice cakes — 2 (18 g)
- Ricotta, part-skim — 60 g
- Blueberries — 60 g
Macros per serving
- Calories: 200 kcal
- Protein: 10 g
- Fat: 5 g
- Carbs: 28 g
- Fiber: 2 g
Key micronutrients
- Anthocyanins — ~120 mg
- Calcium — ~140 mg
- Probiotics — from ricotta
- Riboflavin — ~0.2 mg
Why it earns a spot in the rotation
- 200 kcal with 10 g of protein is a genuine afternoon pick-me-up rather than empty carbs — the rice cakes alone would not do that.
- ~120 mg of anthocyanins from the blueberries, the antioxidant pigment linked to their colour.
- ~140 mg of calcium from the ricotta, plus a small riboflavin contribution most snacks skip entirely.
- Three ingredients, no prep — this is a desk-drawer snack as much as a kitchen one.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
