BLUEBERRY DESSERT WRAPS

                                    

1-1/2 teaspoons cornstarch

                                       

 1/2 cup orange juice

                                     

1-1/2 cups frozen or fresh blueberries, divided

                                              

 1 package (8 ounces) light or lowfat cream cheese, softened

                                       

 1/4 cup confectioners sugar

                                          

 1 teaspoon vanilla extract

                                           

8 (7-inch) flour tortillas

                                               

 2 tablespoons butter

 

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 1 cup blueberries; return to a boil; boil and stir for 1 minute. In a mixing bowl beat cream cheese until light. Add confectioners sugar and vanilla; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jelly-roll style. In a medium skillet, melt 1 tablespoon 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 hot blueberry sauce.

 

Yield: 8 wraps

          1 cup sauce

 

BC-12

 

 

 Credit: U. S.Highbush Blueberry Council, www.blueberrytech.org