I found these while searching for a LC dessert. Sorry but I can't remember where. These are really good and hit the spot for having something sweet after a meal. Even my grandson loved them and said I could make them anytime. Here's the inside.
Ingredients:
1 (8-oz.) package cream cheese, at room temperature1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided *I used Splenda and their measurement to get the above*
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas Mission LC version
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying
Directions:
In the bowl of a stand mixer fitted with
the paddle attachment, beat the cream cheese with the sour cream, 1
tablespoon sugar, vanilla extract and lemon zest, scraping down the
sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the each one until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer them to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining ones, returning the oil to 360ºF between batches.
Remove all toothpicks from them and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
They are simple to make and you could use regular flour tortilla's if you like. I used the LC version and to me you really can't tell the difference.Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the each one until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer them to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining ones, returning the oil to 360ºF between batches.
Remove all toothpicks from them and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
There are so many different ways to change this up by just changing the fruit that you use. I had strawberries in the freezer so that's what I went with. I also think these would be really good if you added walnuts or pecans, but I didn't to these because my grandson doesn't like nuts.
Thanks for taking the time to stop by, hope you try these because they really are great.
Have a wonderful day and Remember to Find the Time to Do the Things You L♥ve.
Donna
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