Low Iodine Easy Blueberry Lemon Rice Cake Stack
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Learn more →Ingredients
4 servings
For the blueberry compote
- 1 cup fresh blueberries
- 1 tbsp maple syrup
- 1 tsp lemon juice
For the lemon cream
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 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 4–5 minutes. Remove from heat and let cool for 2–3 minutes — 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 — it should mound gently when the beaters are lifted, about 2–3 minutes with a mixer.
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