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Rice cakes with soy yogurt, blueberries and flaxseed

A light vegan snack rich in omega-3.

  • 3 min
  • 1 serving
  • Vegan
  • International cuisine
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Rice cakes with soy yogurt, blueberries and flaxseed

Per serving

Calories
182 kcal
Protein
6.8 g
Carbohydrates
26.5 g
Fat
6.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Rice cakes2
  • Soy yogurt80 g
  • Blueberries50 g
  • Flaxseeds5 g

Contains: soy,

In season: June – September

Method

  1. Rinse the blueberries in a sieve and dry them well on kitchen paper.
  2. Spread the soya yoghurt over the rice cakes and scatter the blueberries on top.
  3. Finish with the linseeds and serve at once so the rice cakes stay crisp.

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