Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 30minutes
  • 10 oz Blueberries, frozen
  • 1 cup Apples, chopped
  • 2 Tbsp Sugar
  • ¼ cup Blueberries, fresh
  • 4- 8 inch Tortillas, whole wheat
  • ½ cup Mozzarella cheese, part skim
  • ½ cup Ricotta cheese, fat free
  • 1 Lemon, grated peel
In saucepan combine frozen blueberries, apples and sugar. Bring to a boil over medium-high heat. Once you have reached a boil, reduce heat and simmer until fruit is soft (about 10 minutes). Puree fresh blueberries. Spread 1 Tbsp blueberry spread over each tortilla, leaving 1/2 inch border around. In bowl, combine cheeses with lemon peel. Spread 1/4 of cheese mixutre of one half of each tortilla. Add 2 Tbsp blueberry mixture to each quesadilla. Fold each tortilla over to enclose the filling. Heat large skillet over medium-high heat. Add quesadillas and cook until crisp and lightly browned on bottom. Turn and crisp on second side. To serve, place quesadillas on plates and top with remaining blueberry mixture.
 
Serves: 4
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 320
Total Fat: 7g
Saturated Fat: 2.5g
% of Calories from Fat: 20%
% Calories from Sat Fat: 1%
Protein: 12g
Carbohydrates: 51g
Cholesterol: 15mg
Dietary Fiber: 6g
Sodium: 570mg
 
Each serving provides: An excellent source of fiber, copper and selenium and a good source of vitamins B1 and C, folate, iron, magnesium, manganese, phosphorous and potassium.

Recipe courtesy of the University of Connecticut Family Nutrition Program.
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