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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
5 fresh apricots, halved |
1/4 cup apricot nectar |
2 teaspoons sugar, divided |
1/2 cup sliced fresh strawberries |
1/2 teaspoon ground cinnamon |
2 (8 inch) flour tortillas |
butter-flavored cooking spray |
2 cups reduced-fat vanilla ice cream |
1/4 cup fresh raspberry |
Directions:
1. In a nonstick skillet, cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender, about 5 minutes. Stir in the strawberries; cover and remove from the heat. Combine cinnamon and remaining sugar; set aside.
2. In another nonstick skillet, cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp. Spritz one side with butter-flavored spray and sprinkle with half of the cinnamon-sugar. Repeat with remaining tortilla.
3. Place a tortilla sugared side down; spread with fruit mixture. Top with remaining tortilla, sugared side up; cut into four wedges. Serve each wedge with 1/2 cup of ice cream and 1 tablespoon of raspberries.
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