CHEF JEFF -- ONE BYTE AT A TIME: Berry Enchiladas
Start your day with this clever spin on a typical wrap. Berry Enchiladas 3/4 cup fresh strawberries, sliced into small pieces 3/4 cup fresh blueberries 1 5.6-ounce container nonfat Greek berry yogurt 1 egg 1/4 cup 1 percent or skim milk 1/2 teasp...
Start your day with this clever spin on a typical wrap.
¾ cup fresh strawberries, sliced into small pieces
¾ cup fresh blueberries
1 5.6-ounce container nonfat Greek berry yogurt
¼ cup 1 percent or skim milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 8-inch whole-wheat tortillas
2 tablespoons toasted, sliced almonds
1 teaspoon confectioners' sugar
Combine berries, yogurt in bowl; stir gently to combine. Place egg, milk, cinnamon, nutmeg in glass pie plate. Whisk until blended. Heat nonstick skillet over medium-high heat. Spray. Dip tortilla in egg mixture, coating both sides. Let excess to drip off; place in skillet. Cook on each side until golden brown. Repeat with other tortilla. Spoon half of yogurt-berry mixture in center of tortilla. Sprinkle with 1 tablespoon almonds. Roll to resemble enchilada. Put on plate. Sprinkle with ½ teaspoon confectioners' sugar. Repeat for other tortilla.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.