Servings: 4
Notes: *To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Categories: Other Desserts, The N. A. Blueberry Council
1/2 cup Ricotta cheese
OR
1/2 cup whipped cream cheese
1 tablespoon confectioners sugar
1 pint fresh blueberries
1/2 cup sliced strawberries
1 large (10-inch) flour tortilla
1 tablespoon butter, melted
2 teaspoons cinnamon sugar
1/4 cup toasted shredded coconut*, divided
Preheat broiler. In a small bowl, combine Ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread Ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
Notes: *To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Categories: Other Desserts, The N. A. Blueberry Council
1/2 cup Ricotta cheese
OR
1/2 cup whipped cream cheese
1 tablespoon confectioners sugar
1 pint fresh blueberries
1/2 cup sliced strawberries
1 large (10-inch) flour tortilla
1 tablespoon butter, melted
2 teaspoons cinnamon sugar
1/4 cup toasted shredded coconut*, divided
Preheat broiler. In a small bowl, combine Ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread Ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
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