High Fructose Corn Syrup Free Easy Blueberry Lemon Rice Cake Stack
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Learn more āIngredients
4 servings
For the blueberry compote
- 1 cup fresh blueberries
- 1 tbsp maple syrup
- 1 tsp lemon juice
For the lemon cream
- Ā½ cup heavy cream
- 1 tbsp maple syrup
- 1 tsp lemon zest
- 1 tsp lemon juice
For assembly
- 8 plain rice cakes
For serving
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Combine the blueberries, 1 tbsp maple syrup, and 1 tsp lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and the juices thicken slightly, about 4ā5 minutes. Remove from heat and let cool for 2ā3 minutes ā the compote will continue to thicken as it sits.
- 2
While the compote cools, pour the cold heavy cream into a medium bowl. Add 1 tbsp maple syrup, 1 tsp lemon zest, and 1 tsp lemon juice. Beat with a hand mixer on medium-high speed (or whisk vigorously by hand) until the cream holds soft, billowy peaks ā it should mound gently when the beaters are lifted, about 2ā3 minutes with a mixer.
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