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| 1/2 cup |
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ricotta or whipped cream cheese |
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| 1 Tbs |
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confectioners sugar |
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| 1 pint |
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fresh blueberries |
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| 1/2 cup |
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sliced strawberries |
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| 1 |
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large (10-inch) flour tortilla |
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| 1 Tbs |
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butter, melted |
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| 2 tsp |
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cinnamon sugar |
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| 1/4 cup |
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toasted shredded coconut, divided |
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| Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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|
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| Calories |
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210.00 |
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| Calories From Fat (43%) |
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90.00 |
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| |
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% Daily Value |
| Total Fat 10.00g |
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15% |
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| Cholesterol 0.00mg |
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0% |
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| Carbohydrates 25.00g |
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8% |
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| Net Carbohydrates 25.00g |
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| Protein 5.00g |
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10% |
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| Recipe Type |
| Dessert |
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| Recipe Source |
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Source: North American Blueberry Council
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