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Strawberry Ricotta Rolls  (Not yet rated)

Yup, tortillas for dessert. Sort of like crepes but without the pan and batter.

Cal: 270 Fat: 12g Carbs: 29g Protein: 10g Fiber: 2g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 2 tablespoons sugar
  • cinnamon
  • 2 teaspoons vanilla extract
  • 10 ounces strawberries ; sliced, frozen, in syrup
  • 2 teaspoons butter ; or margerine
  • 1 cup ricotta cheese ; at room temp for 30 minutes
  • 4 tortillas ; 7 inches
  • In My Kitchen

  • Directions

    For sauce, place frozen strawberries with syrup in a medium skillet and heat over medium-low heat until warm. Set aside. For filling, combine ricotta cheese, vanilla, sugar, and cinnamon in a small bowl. Place a quarter of the filling in each tortilla. Fold opposite sides in and roll up the bottoms, tucking in the ends. Heat the butter in a large non-stick skillet over medium heat. Add the tortilla rolls and cook for 4-5 minutes or until well browned and crisp, turning once halfway through. Top each roll with some sauce. Sprinkle with powdered sugar if desired. Serve immediately. Serves 4.

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