Blueberry Tortilla Pizza

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size	¼ of recipe
Calories	170
Calories from Fat	50
Total Fat	6 g
Saturated Fat	3 g
Cholesterol	10 mg
Sodium	140 mg
Total Carbohydrate	24 g
Dietary Fiber	5 g
Sugars	12 g
Proteins	6 g
Vitamin A	6% DV
Vitamin C	35% DV
Calcium	10% DV
Iron	4% Dv

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings	4
Preparation Time	30 minutes

Cups of Fruits and Vegetables Per Person: 1.0

Ingredients and Preparation

Ingredients	Measures
Ricotta or whipped low-fat cream cheese	½ cup
Confectioners sugar	1 tablespoon
Fresh blueberries	1 pint
Sliced strawberries	½ cup
Large (10-inch) flour tortilla	1
Butter, melted	1 tablespoon
Cinnamon sugar	2 teaspoon
Toasted shredded coconut *, divided	¼ cup

*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.

Directions
Preheat broiler.
In a small bowl, combine ricotta or whipped cream cheese and confectioners sugar. Set aside.
In another small bowl, combine blueberries and strawberries.
Arrange tortilla on a broiler pan. Brush with butter and sprinkle with cinnamon sugar.
Broil about 6 inches from heat source, until lightly browned, for about 3 minutes. Cool slightly.
Spread ricotta mixture on the tortilla. Top with blueberry mixture and then sprinkle with coconut.

Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 1; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

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