Chocolate Rice Cake Snack

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  2 Rice, White, Long-Grain(0g)
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  88 g Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  2 tbsp PBfit peanut butter powder
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  2 tbsp Skim Milk
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  1 Sea salt(0g)

Instructions

1. 1Cook the rice according to package directions over medium heat until tender and all liquid is absorbed (typically 15–18 minutes), then spread on a baking sheet to cool for 10 minutes.
2. 2While the rice cools, whisk together the Greek yogurt, PBfit peanut butter powder, and skim milk in a bowl until smooth and fully combined.
3. 3Once the rice is cool enough to handle, form it into 12 equal cakes by pressing firmly into a ½-cup measuring cup or mold, then turn out onto a parchment-lined baking sheet.
4. 4Spread the yogurt-peanut butter mixture evenly over the top of each rice cake (about 1 tablespoon per cake).
5. 5Top each cake with chocolate pieces, pressing lightly so they adhere to the spread, then sprinkle lightly with sea salt.
6. 6Transfer all 12 rice cakes to the freezer for 15 minutes until the topping sets and becomes firm to the touch.
7. 7Divide the finished rice cakes evenly into 2 airtight containers and store in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days.