desserts

Ingredients

	1/2 cup(s) light cream cheese, whipped
	1 Tbsp sugar
	1/2 tsp lemon zest
	1 tsp fresh lemon juice
	4 medium apricot(s), sliced into thin wedges
	1 spray(s) cooking spray, butter-flavored
	1 Tbsp powdered sugar
	1 serving(s) butter-flavor cooking spray
	4 6-inch tortilla, flour, fat-free

Instructions

• 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 tbsp finely minced candied ginger.