1/2 c. vanilla yogurt
1/4 c. crushed pineapple in own juice, drained
1/8 tsp. cinnamon

In small bowl, combine all ingredients. Mix well. Cover and store in refrigerator for up to 1 week.

Spread 1 teaspoon of yogurt on each rice cake. Top with different fruits, cut up. Strawberries, mandarin oranges, pineapple tidbits, bananas, kiwi, etc.