Apricot Dessert Quesadillas
- Total Time
We give a whole new meaning to quesadillas with this sweet cream-and-fresh-fruit version. Perfect for brunch or dessert.
low fat cream cheese½ cup(s), at room temperature
sugar1 Tbsp, granulated
lemon zest½ tsp, finely grated
fresh lemon juice1 tsp
whole wheat tortilla(s)4 medium
fresh apricot(s)4 medium, thinly sliced
cooking spray4 spray(s)
powdered sugar1 Tbsp
- 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.