Creamy Quesadillas with Blueberries

Prep time: 5 minutes | Cook time: 4 minutes | Serves 2

¼ cup nonfat Ricotta cheese

¼ cup plain nonfat Greek yogurt

2 tablespoons finely ground flaxseeds

1 tablespoon granulated stevia

½ teaspoon cinnamon

¼ teaspoon vanilla extract

2 (8-inch) low-carb whole-wheat tortillas

½ cup fresh blueberries, divided

1. Line the baking pan with aluminum foil.
2. In a small bowl, whisk together the Ricotta cheese, yogurt, flaxseeds, stevia, cinnamon and vanilla.
3. Place the tortillas on the prepared pan. Spread half of the yogurt mixture on each tortilla, almost to the edges. Top each tortilla with ¼ cup of blueberries. Fold the tortillas in half.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 400ºF (205ºC) and set time to 4 minutes.
5. When cooking is complete, remove the pan from the oven. Serve immediately.