Tortilla Fruit Rollups

Tortilla Fruit Rollups

These were even better than I imagined when we tested them on afternoon in JO's Kitchen Cafe. I think they're a fun end to a spicy Mexican meal and a sweet way to enjoy ripe, fresh fruit and custard. These are easy to make for a party or a crown, so for it. Ole!
Serves 8

2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
2 (4-serving) packages JELL-O sugar-free strawberry gelatin
2 3/4 cups water
2 cups sliced fresh strawberries
8 (6-inch) flour tortillas
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons (1/2 ounce) chopped pecans

Preheat oven to 400 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a large saucepan, combine dry pudding mixes, dry gelatin, and water. Cook over medium heat, stuffing constantly, until mixture thickens and starts to boil. Remove from heat. Place strawberries in large bowl. Pour 1 1/2 cups hot mixture over strawberries. Mix well to combine. Spoon about 1/4 cup warm strawberry mixture into center of each tortilla. Roll each and place seam side down in prepared cake pan. Stir vanilla extract, cinnamon, and pecans into remaining warm pudding mixture. Evenly spoon mixture over top of tortillas. Bake 10 minutes. For each serving, place 1 tortilla in dessert dish and evenly spoon any remaining sauce in pan over top.

HINT: Also good topped with 1 teaspoon fat-free sour cream. If using, don't forget to count the few additional calories.

Each serving equals:
HE: 1 Bread, 1/4 Fruit, 1/4 Fat, 1/4 Slider, 10 Optional Calories
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135 Calories, 3gm Fat, 4gm Protein,
23gm Carbohydrate, 296mg Sodium, 1gm Fiber
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DIABETIC: 1 1/2 Starch

"Cooking Healthy With a Man in Mind, pg. 274"