Raspberry Cheesecake Fluff Rice Cakes
Ingredients
6 Plain Rice Cakes
1 scoop ProDough Raspberry Cheesecake Whey
8 oz light Cool Whip
6 oz white chocolate melting chips
1 tbsp coconut oil
Lemon zest
Directions:
In a large mixing bowl, combine the cool whip and whey until completely mixed.
Spoon the mixture onto the rice cakes and smooth into even heaps.
Melt the chocolate and coconut oil in the microwave or over a double boiler until silky. Spoon over the rice cakes into an even layer and freeze or refrigerate until hardened. Enjoy.
Note: enjoy these treats chilled or frozen!
