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3 Tbsp sugar
1-1/2 tsp cornstarch
1/2 cup orange juice
1-1/2 cups fresh or frozen blueberries, divided (see note)
1 pkg (8-oz) light or low-fat cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla
8 (7-in) flour tortillas
2 Tbsp butter

To prepare sauce: In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in I cup of blueberries; return to boil and stir for 1 minute.

In a mixing bowl beat cream cheese until light. Add powdered sugar and vanilla; beat until smooth and creamy. Spread each tortilla with about 2 Tbsp of the cheese mixture. Place about 6 blueberries across the center of each tortilla. Roll jelly-roll style.

In a medium skillet, melt 1 Tbsp butter over medium heat; place half of the wraps seam side down in skillet and cook, turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps.

Serve topped with blueberry sauce

Makes 8 wraps

Note: You may use either fresh or frozen berries; you do not need to thaw frozen berries)
 
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