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Low Carb Luxury Recipe!
Blueberry Dessert Wraps

    Blueberry Wraps
  • 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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