Apricot dessert quesadillas
Low fat cream cheese
½ cup(s), at room temperature
1 Tbsp, granulated
½ tsp, finely grated
Fresh lemon juice
4 medium, thinly sliced
Powdered sugar (confectioner's)
- In a medium bowl, stir together cream cheese, granulated sugar, lemon zest and lemon juice. Spread 1/4 of cream cheese mixture on one half of each tortilla and top each with 1/4 of apricots; fold tortillas in half.
- Coat a 12-inch nonstick skillet with cooking spray; set over medium heat. Place 2 quesadillas in skillet and cook until golden brown on bottom, about 4 to 5 minutes; carefully flip quesadillas and cook until browned on other side, about 1 to 2 minutes more. Remove from skillet and cover to keep warm; repeat with remaining tortillas.
- Cut each quesadilla in half and dust with powdered sugar. Yields 1 quesadilla half per serving.