Snack
Rice cakes with ricotta, cucumber, and dill
Each serving has 212 kcal, 13.2 g of protein, and 1.1 g of fiber, or 6.2 g of protein per 100 kcal. Ready in 5 minutes; makes 1 serving.
Per serving
- 212 kcalCalories
- 13.2 gProtein
- 1.1 gFiber
Calculated ingredient by ingredient from USDA FoodData Central. 6.2 g of protein per 100 kcal.
- Prepared by
- Alex Gonzalez
- Published
- Sources
- 4 primary
No clinical review. No advertising from drug companies and no affiliate links.How we work
Ingredients
- 100 g3.5 ozpart-skim ricotta (a scant 1/2 cup)
- 80 g3 ozthinly sliced cucumber (about 1/2 cup)
- 16 gplain rice cakes (2)
- Chopped dill or mint
- Lemon zest
- Salt and pepper to taste
Directions
- Stir the ricotta with the dill, lemon zest, and a pinch of salt and pepper.
- Slice the cucumber thinly.
- Spread the ricotta over the rice cakes just before eating, so they stay crisp.
- Top with the cucumber and finish with a little more pepper.
Why it is filling
Ricotta with herbs works as a protein spread with much less fat than cream cheese. The cucumber adds water and freshness, and the rice cakes bring crunch in a small amount. It is a cold snack that takes five minutes and, on a GLP-1 medication, can be eaten in two rounds without losing anything.
In numbers, each serving has 13.2 g of protein and 1.1 g of fiber, with an energy density of 108 kcal per 100 g of the dish. In the satiety index by Holt and colleagues (1995), the foods that were most filling per calorie were those with more protein, fiber, and water and less fat.
If your appetite is small
- If you fill up fast, eat one rice cake now and keep the ricotta covered in the fridge for the second.
- You can swap the cucumber for sliced tomato.
Nutrition facts
| Nutrient | Per serving |
|---|---|
| Calories | 212 kcal |
| Protein | 13.2 g |
| Carbohydrates | 21.1 g |
| Fiber | 1.1 g |
| Fat | 8.4 g |
| Approximate weight | 196 g (7 oz) |
How it is calculated
Each ingredient contributes its per-100 g values from the site’s food database, multiplied by the amount in the recipe. Seasonings, water, and lemon or lime juice are not counted. It is an approximation: the actual size of the foods and how you cook them shift the result a little.
| Ingredient | Amount | Calories | Protein | Fiber |
|---|---|---|---|---|
| Part-skim ricotta | 100 g | 138 kcal | 11.4 g | 0 g |
| Cucumber | 80 g | 12 kcal | 0.5 g | 0.4 g |
| Brown rice cakes | 16 g | 62 kcal | 1.3 g | 0.7 g |
To plan your meals
- Daily protein calculator: an indicative protein range per day and per meal, to see how much of it this recipe covers.
- Weekly menu for small appetites: seven days of small portions with the protein spread across meals, ready to print.
More recipes
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Sources
Nutrition values for each ingredient (USDA FoodData Central) and the satiety reference, with the access date.
- U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Cheese, ricotta, part skim milk (FDC ID 171248).accessed .
- U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Cucumber, with peel, raw (FDC ID 168409).accessed .
- U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Snacks, rice cakes, brown rice, plain, unsalted (FDC ID 170250).accessed .
- European Journal of Clinical Nutrition (PubMed).Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.accessed .