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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Blueberry Dessert Wraps
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Ingredients:
- 3 Tablespoons Erythritol
- 1 1/2 teaspoons cornstarch
- 1/2 cup pre-made sugar free orange juice drink (Kool Aid, SF Tang, Crystal Light, etc.)
- 1/2 cup Estee Blueberry Splenda-Sweetened Syrup
- 1 1/2 cups frozen or fresh blueberries, divided
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup Powdered Erythritol
- 1 teaspoon vanilla extract
- 8 low-carb tortillas
- 2 Tablespoons butter
Prepare sauce; in a small saucepan combine Erythritol and cornstarch;
stir in orange juice substitute. Cook and stir over medium heat until sauce is clear
and thickened, about 5 minutes; stir in 1 cup blueberries and 1/2 cup Estee Blueberry
Splenda-Sweetened Syrup. Return to a boil; boil and stir for 1 minute.
In a mixing bowl, beat cream cheese until light. Add Powdered Erythritol
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 tortillas, one at a time, seam side down in
skillet and cook turning occasionally until evenly browned, about 3 minutes. Halfway
through, repeat with remaining butter and tortillas. Serve topped with hot blueberry
sauce.
Serves 8. 8 grams net carbs per serving.
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