RH Staff

Yield: 2 servings.

1 10” flour tortilla
½ tsp. butter, softened
3 tsp. sugar, divided
1⁄8 tsp. ground cinnamon
½ cup whipped cream cheese
½ cup fresh blueberries
½ cup mixed fruit (such as grape halves and Mandarin oranges)

Preheat oven to 400°F. Place tortilla on an ungreased baking sheet; spread with butter. In cup, combine 1 tsp. of the sugar and the cinnamon. Sprinkle evenly over tortilla. Bake tortilla until edges just begin to brown, 3 to 4 minutes; remove to a serving plate. In small bowl, combine the remaining 2 tsp. sugar with the cream cheese; spread evenly over the crisp tortilla. Arrange blueberries and other fruit on top. Cut into 4 wedges and serve immediately.

U.S. HIGHBUSH BLUEBERRY COUNCIL