No-Bake Cookie Fruit Tarts
25 minutes
25 minutes
4 servings
Ingredients
- 4 oz brick cream cheese , softened
- 2 tbsp Chatfield's® Date Sugar
- 2 oz Chatfield's White Chocolate Chips , melted
- 1 cup frozen whipped topping , thawed
- 1 kiwi , peeled, sliced and quartered
- 40 MI-DEL® Vanilla Snaps
- 20 small raspberries
- 20 Blueberries
- 1 tsp lemon zest
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Ingredients
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Instructions
- In a medium bowl mix cream cheese and date sugar until blended.
- Stir in melted white chocolate to mixture.
- Gently stir in whipped topping.
- Cut kiwi into thin slices and set aside.
- Spoon cream cheese mixture onto vanilla snaps.
- Top with raspberries, blueberries and kiwi slices.
- Garnish with lemon zest. Serve.
Ingredients
Instructions
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.
Included Products
Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
