INGREDIENTS:6 Tbsps. sugar
3 tsps. cornstarch
1 cup orange juice
4 cups fresh or frozen blueberries, divided
16 oz. light or low-fat cream cheese, softened
½ cup confectioner sugar
2 tsps. vanilla extract
16 7-inch flour tortillas
4 Tbsps. butterDIRECTIONS:1. Prepare sauce: In a saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened about five minutes. Stir in 2 cups of blueberries; return to a boil; boil and stir one minute. Reserve warm.
2. In a mixing bowl, beat cream cheese until light. Add confectioners sugar and vanilla and beat until smooth and creamy.
3. To assemble: Spread about 2 Tbsps. of cream cheese mixture down the center of each tortilla. Place about 12 blueberries on top of the cheese. Roll up each tortilla jelly-roll style. Repeat with remaining tortillas.
4. In a medium skillet, melt 2 Tbsps. butter over medium heat; place half the wraps, seam side down, in the skillet and cook, turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve wraps topped with hot blueberry sauce.
NUTRITIONAL INFORMATION: Calories 220 (31% from fat ); Fat 7g (sat. 4g); Protein 5g; Carbohydrates 32g; Sodium 270mg; Cholesterol 15mg; Fiber 2g
SERVINGS:16 servingsFrom:Recipe from the North American Blueberry Council
PHOTO CREDIT:Photo Credit: NORTH AMERICAN BLUEBERRY COUNCIL
