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1 (ten-inch) flour tortilla
1 teaspoon Colavita
Extra Virgin Olive Oil
3 teaspoons Splenda Granular, divided
1/8 teaspoon ground cinnamon
½ cup whipped cream cheese
½ cup fresh blueberries
½ cup mixed fresh fruits (such as
raspberries, strawberry slices, plum slices, kiwifruit slices) Yield:
2 to 4 servings
Preheat oven to 400°F. Place tortilla on an ungreased baking sheet; brush with
Colavita
Extra Virgin Olive Oil. In a cup, combine 1 teaspoon of the Splenda and the cinnamon, sprinkle evenly over the tortilla. Bake tortilla until edges just begin to brown, 3 to 4 minutes, remove to a serving plate. In a small bowl, combine the remaining 2 teaspoons of Splenda with the cream cheese; spread evenly over the tortilla. Arrange blueberries and other fruit on top. Cut in 4 wedges and serve immediately.
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