Creamy Berry Burritos
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 273.4
- Total Fat: 8.0 g
- Cholesterol: 15.1 mg
- Sodium: 338.7 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 2.3 g
- Protein: 4.0 g
View full nutritional breakdown of Creamy Berry Burritos calories by ingredient
Introduction
Delicious take on Mexican Burritos Delicious take on Mexican BurritosNumber of Servings: 10
Ingredients
-
1 Package Fat Free/Sugar Free Instant Vanilla Pudding
1 Cup Skim Milk
1 Small Container Fat Free Cool Whip
1 Pint Fresh Strawberries Sliced
1 Package (10) Small Flour Tortillas
1/2 Cup Sugar
1 Tbs. Cinnamon
1/4 Cup Butter, melted
Directions
In a large mixing bowl stir together Vanilla Pudding Mix and 1 Cup Skim Milk until well blended. Set mixture in fridge for 10 minutes to chill.
Note: *Pudding will be thicker than when following the normal package directions.
In the meantime wash, hull and slice the pint of fresh strawberries (other seasonal fresh berries of your choice may be substituted, however frozen berries are not recommended).
Remove the pudding from the fridge and fold in the entire tub of fat free cool whip, then fold in the sliced strawberries reserving a few for garnish. Place the bowl back in the fridge to chill some more.
Preheat the oven to 325 degrees.
Combine the cinnamon and sugar together.
In a small glass bowl melt the butter.
Take a flour tortilla and brush each side lightly with the melted butter. Sprinkle a teaspoon of the cinnamon sugar onto 1 side only and place sugar side up on an ungreased baking sheet. Continue with the tortillas until they have all been coated. Place 2-3 tortillas at a time on the baking sheet and place in the oven. Leave the tortillas in the oven just until the sugar has melted (about 1-3 mins.) then remove from the oven onto some paper towels to cool. When cooled the Tortillas should be flexible, not crisp (if they puff up or brown while baking, either reduce the heat or remove quicker from the oven.)
Once cooled, place a tortilla sugar side down on the working surface and place a few tablespoons of the chilled pudding mix in the center and then roll it up like a tortilla. Continue filling until all the shells have been used. Line the filled tortillas on a tray and use the remaining pudding to top the tortillas by spreading a line down the center of the tray. Garnish with the reserved berries and sprinkle with any remaining sugar. Eat and enjoy!! The recipe looks long but it comes together very quickly. Once you get the hang of it these beauties will be your "go to" dessert for any special occassion!
Number of Servings: 10
Recipe submitted by SparkPeople user MONALISASMILE31.
Note: *Pudding will be thicker than when following the normal package directions.
In the meantime wash, hull and slice the pint of fresh strawberries (other seasonal fresh berries of your choice may be substituted, however frozen berries are not recommended).
Remove the pudding from the fridge and fold in the entire tub of fat free cool whip, then fold in the sliced strawberries reserving a few for garnish. Place the bowl back in the fridge to chill some more.
Preheat the oven to 325 degrees.
Combine the cinnamon and sugar together.
In a small glass bowl melt the butter.
Take a flour tortilla and brush each side lightly with the melted butter. Sprinkle a teaspoon of the cinnamon sugar onto 1 side only and place sugar side up on an ungreased baking sheet. Continue with the tortillas until they have all been coated. Place 2-3 tortillas at a time on the baking sheet and place in the oven. Leave the tortillas in the oven just until the sugar has melted (about 1-3 mins.) then remove from the oven onto some paper towels to cool. When cooled the Tortillas should be flexible, not crisp (if they puff up or brown while baking, either reduce the heat or remove quicker from the oven.)
Once cooled, place a tortilla sugar side down on the working surface and place a few tablespoons of the chilled pudding mix in the center and then roll it up like a tortilla. Continue filling until all the shells have been used. Line the filled tortillas on a tray and use the remaining pudding to top the tortillas by spreading a line down the center of the tray. Garnish with the reserved berries and sprinkle with any remaining sugar. Eat and enjoy!! The recipe looks long but it comes together very quickly. Once you get the hang of it these beauties will be your "go to" dessert for any special occassion!
Number of Servings: 10
Recipe submitted by SparkPeople user MONALISASMILE31.