1/2 cup light cream cheese, whipped
1 tablespoon sugar
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
4 medium fat free flour tortillas
4 medium apricots, sliced into thin wedges
1 serving cooking spray
1 tablespoon powdered sugar
Stir cream cheese, granulated sugar, zest and lemon juice together in a medium bowl. Spread 1/4 of mixture on one half of each tortilla, layer each with 1/4 of apricot slices and fold each tortilla in half. Coat a 12 inch nonstick skillet with cooking spray. Arrange 2 folded tortillas in skillet; saute over medium heat until golden brown, flipping once, about 4 to 5 minutes on the first side and 1 to 2 minutes on the other side. Remove from skillet, cover to keep warm and repeat with remaining 2 tortillas. Cut each tortilla in half to form quarter wedges, place on a serving platter, dust with powdered sugar use a sieve and serve. Yields 2 wedges per serving.
Serves 4. 3 points per serving.
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