Rice Cake with Fruit

Ingredients

For the crust:

4 packets of round rice

1/4 cup of sugar

1 egg

For the frosting:

500 g of low-fat cottage cheese

1/4 cup of low-fat yogurt

1/4 cup of sugar

1 tsp of vanilla extract

For the filling:

1/3 cup of apricot jam

3 cups of fruit

Cook the rice packets for about 10-15 minutes. Beat the sugar and egg in a blender, then combine the mixture with the rice. Roll out the dough and place it in a round pizza or cake pan. Bake at 350 degrees for 10 minutes. Remove from the pan and let cool.

Blend the cottage cheese mixture and yogurt in a blender at medium speed until smooth. The mixture should be light and fluffy. Add sugar and vanilla, beat again, and spread the resulting cream over the cake layer.

Break half the jam over low heat until it's thick and sticky. Cool. Using a brush, spread the prepared glaze over the cream. Next, in a circle, starting from the edges, arrange the sliced cherries, kiwi, grapes, strawberries, and more grapes in an attractive order.

Spread the remaining jam over the fruit. Cover and refrigerate for 1-2 hours before serving.

Enjoy!