POINTS® Value: 3
1/2 cup light cream cheese, whipped
1 TB sugar
1/2 tsp. lemon zest
1 tsp. fresh lemon juice
4 medium fat free flour tortillas
4 medium apricots, sliced into thin wedges
1 spray butter flavored cooking spray
1 TB powdered sugar
Stir cream cheese, granulated sugar, zest and lemon juice together in a medium bowl.
Spread 1/4 of mixture on one half of each tortilla, layer each with 1/4 of apricot slices and
fold each tortilla in half.
Coat a 12-inch nonstick skillet with cooking spray. Arrange 2 folded tortillas in skillet; cook
over medium heat until golden brown, flipping once, about 4 to 5 minutes on the first side and
1 to 2 minutes on the other side. Remove from skillet, cover to keep warm and repeat with
remaining 2 tortillas.
Cut each tortilla in half to form quarter wedges, place on a serving platter, dust with powdered
sugar (use a sieve) and serve.
Yields 2 wedges per serving.
Flavor Booster: The hot-sweet bite of ginger adds an exciting taste dimension to the quesadillas.
Halve the sugar in the cream cheese spread and mix in 1 tablespoon finely minced candied ginger.
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