GERD Friendly Sea Salt & Rosemary Rice Cake Snacks with Cottage Cheese
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Learn more →Ingredients
4 servings
- 8 plain rice cakes
For the spread
- 1 cup full-fat cottage cheese
- 2 tbsp plain greek yogurt
- 1 tbsp olive oil
- 1 small garlic clove, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For topping
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp flaky sea salt
- 1 tbsp olive oil, for drizzling
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Combine the cottage cheese, Greek yogurt, 1 tbsp olive oil, minced garlic, and black pepper in a blender or food processor. Blend until completely smooth and creamy, about 30–45 seconds, scraping down the sides once.
- 2
Arrange the 8 rice cakes on a flat surface or large plate. Spoon about 2 tablespoons of the whipped cottage cheese spread onto each rice cake and spread it to the edges with the back of a spoon or an offset spatula.
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