Cannoli Quesadilla with Strawberry Sauce
- Total Time
Whip up this Italian-inspired specialty in honor of Mother’s Day.
fat-free ricotta cheese8 oz
SPLENDA® Sucralose sweetener (Splenda®)3 Tbsp, or similar product, or to taste
almond extract¼ tsp
mini chocolate chips¼ cup(s)
whole wheat tortilla(s)4 medium
sweetened frozen whole strawberries5 oz, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
- Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
- To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
- Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.