Any morning is a good morning when you start out with these sweet, blueberry-filled quesadillas. (Pssst: We subbed blueberry pancakes for tortillas!)
What You Need
Original recipe yields 4 servings
8 frozen blueberry pancakes (4 inch), warmed
1/4 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
4 slices OSCAR MAYER Fully Cooked Thick Cut Bacon, heated, cut into quarters
1 cup blueberries
1/4 cup lite maple-flavored or pancake syrup, warmed
1/8 tsp. ground cinnamon
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Let's Make It
Combine blueberries, syrup and ground cinnamon.
Spread pancakes with reduced-fat cream cheese.
Top half of the pancakes bacon; top with blueberry mixture. Cover with remaining pancakes, cream cheese side down.
To serve as "tostados," top all pancakes evenly with cream cheese, bacon and blueberry mixture.
Serve with a glass of fat-free milk to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.