Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 170 |
| Calories from Fat | 50 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 140 mg |
| Total Carbohydrate | 24 g |
| Dietary Fiber | 5 g |
| Sugars | 12 g |
| Proteins | 6 g |
| Vitamin A | 6% DV |
| Vitamin C | 35% DV |
| Calcium | 10% DV |
| Iron | 4% Dv |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Ricotta or whipped low-fat cream cheese | ½ cup |
| Confectioners sugar | 1 tablespoon |
| Fresh blueberries | 1 pint |
| Sliced strawberries | ½ cup |
| Large (10-inch) flour tortilla | 1 |
| Butter, melted | 1 tablespoon |
| Cinnamon sugar | 2 teaspoon |
|
Toasted shredded coconut
*
, divided
| ¼ cup |
*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Directions
- Preheat broiler.
- In a small bowl, combine ricotta or whipped cream 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, for about 3 minutes. Cool slightly.
- Spread ricotta mixture on the tortilla. Top with blueberry mixture and then sprinkle with coconut.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.