You can have this breakfast ready in no time. Vary the dried fruit depending on the season—dried cranberries and tart cherries are fine substitutes for the blueberries.
- 1 cup part-skim ricotta cheese
- 1 3-oz. pkg. dried blueberries
- 1/3 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
- 1/2 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.
- Calories: 490
- Carbohydrate Content: 69 g
- Cholesterol Content: 35 mg
- Fat Content: 14 g
- Fiber Content: 5 g
- Protein Content: 20 g
- Saturated Fat Content: 7 g
- Sodium Content: 420 mg
- Sugar Content: 33 g