Prep Time
10 Minutes
Cook Time
10 Minutes
Makes
1
Ingredients
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1 pack Mission Low Carb Wraps
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For the ricotta filling:
1 ½ cups ricotta cheese, drained
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5 ounces cream cheese, softened
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2 tablespoons powdered sugar
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Zest of 1 lemon
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For the blueberry sauce:
2 cups blueberries
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¼ cup sugar
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Juice of ½ lemon
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1 tablespoon butter
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2 tablespoons corn starch mixed with 2 tablespoons cold water
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Instructions
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Step 1
Mix all the ricotta filling ingredients together in a medium bowl, cover and refrigerate.
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Step 2
In a small saucepan, combine blueberries, water, sugar, lemon juice and butter over medium heat. Cover and cook for 5-7 minutes until the mixture is mostly liquid.
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Step 3
Lower heat to medium-low and add corn starch mixed with water. Stir constantly, watching to see when the blueberry mixture starts to thicken. Turn off heat but do not remove the saucepan from the burner. Continue stirring until the sauce is thick but not gloopy. If it seems to thick, thin with water, 1 tablespoon at a time.
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Step 4
Building the stack: Starting with one Mission Wrap, spread one thin layer of ricotta filling, then spread with blueberry filling on top. Top with a second wrap and repeat until all the wraps have been used.
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Step 5
Top with a dollop of ricotta filling and fresh blueberries Refrigerate until serving.
