'Cheese' Quesadillas With Berry And Peach Fruit Salsa

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'Cheese' Quesadillas With Berry And Peach Fruit Salsa

 

1 1/2 quarts strawberries, hulled, halved, sliced

2 cups blueberries

2 cups peaches, peeled, pitted, diced

2/3 cup green onion, thinly sliced

3 tablespoons freshly chopped cilantro

2 tablespoons brown rice syrup

8 8 inch flour tortillas

2 cups shredded soy Monterey Jack or mozzarella cheese

Raspberry Tofu Cream Topping, recipe follows

 

In a glass bowl, combine the strawberries, blueberries, peaches, green onion,

cilantro, and brown rice syrup, and toss gently. Set aside.

To assemble each quesadilla, place the tortilla on a plate, on one half of the

tortilla sprinkle 1/4 cup shredded soy cheese, 1/4 cup of the reserved salsa,

and fold over the tortilla to enclose the filling. Transfer the quesadilla to a

non-stick cookie sheet. Repeat procedure for the remaining tortillas.

Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over

the quesadillas, and cook an additional 3 to 4 minutes or until lightly browned

on the other side.

Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu

Cream Topping.

Makes 8 quesadillas.

Calories 74, Fat 1 g, Carbs 18 g, Sodium 5 mg, Fiber 5 g.

 

Raspberry Tofu Cream Topping:

1 12.3 oz. package silken style tofu, extra firm

1/4 cup raspberry juice

2 tablespoon unbleached cane sugar

1 tablespoon safflower oil

 

In a food processor or blender, combine all of the ingredients and puree for

several minutes until smooth and creamy. Transfer to a glass or plastic

container and store in the refrigerator. Serve as a topping for fruit, pies, and

desserts.

Makes 1 1/2 cups.

Calories 145, Fat 14 g, Carbs 7 g, Sodium 7 mg, Fiber 0 g.