Breakfast Blueberry Quesadillas
You can have this breakfast ready in no time. Vary the dried fruit depending on the seasondried cranberries and tart cherries are fine substitutes for the blueberries.
1 cup part-skim ricotta cheese
1 3-oz. pkg. dried blueberries
⅓ cup packed brown sugar
1 tsp. lemon extract
4 whole wheat flour tortillas
1 cup part-skim mozzarella cheese
4 Tbs. plain nonfat yogurt for garnish
½ pint blueberries for garnish
- Put ricotta cheese, dried blueberries, brown sugar, lemon extract and lemon zest in mixing bowl, and blend well.
- Sprinkle 1 tortilla with 1/4 cup mozzarella cheese. Put about 1/3 cup blueberry mixture on half of tortilla, and fold over other half to enclose filling. Repeat with remaining tortillas, mozzarella and blueberry mixture.
- Spray skillet with cooking spray, and heat over medium heat. Cook quesadillas, one or two at a time, until golden on bottom, about 3 minutes. Flip over, cook second side until golden. Top each quesadilla with dollop of yogurt and sprinkling of blueberries. Serve hot.