I had a surplus of fresh blueberries in my fridge and a lone tortilla leftover from quesadilla night. It was also time to put my new mini casserole dish to use and so, I decided to make a dessert for the first time in a long time! If you prefer a more cobbler like crust you could use some refrigerated biscuit dough and plop it on top instead of the tortilla and sprinkle with sugar before baking.
Filling
16 oz package of fresh blueberries
2 tsp splenda
1 tbsp cornstarch
1 tsp lemon juice
1 tbsp water
Crust
cinnamon sugar (1 tbsp sugar, 1/4 tsp cinnamon)
1 whole wheat tortilla
Preheat oven to 400F
Combine all of the Filling ingredients in a medium sauce pan and cook over medium heat
Stir gently with a spatula so you don't break too many berries
Lightly grease the dish you will be using
( I have a 5"x7" rectangular dish that is about 1" deep so anything close to that would work perfectly)
( I have a 5"x7" rectangular dish that is about 1" deep so anything close to that would work perfectly)
Once berries have started to soften and lose some of their juice and the filling has thickened pour into your greased dish
Sprinkle top of filling with 1 tbsp of the cinnamon sugar
Place tortilla on top of filling, spray with Pam and sprinkle the top of the tortilla with the remaining cinnamon sugar
Put in oven and bake for 10-15 minutes
If your tortilla has not crisped by this time just broil it until the sugar is caramelized and the tortilla is golden brown
This is great with a scoop of vanilla ice cream on top!
Servings 2
Per serving (1/2 of the "pie"): 165 calories
