DESSERT
SWEET FRUIT ENCHILADAS
• 8 (8-inch) flour tortillas
• 1 (8-ounce) bar cream cheese
• ¼ cup sour cream
• 1 teaspoon vanilla extract or lemon juice or 1 tablespoon dark rum
• ½ cup confectioners' sugar
• ½ cup puréed plus 1 ½ cups sliced fruit (peaches, berries, etc.)
• 2 tablespoons butter
• ½ cup water or orange juice
• ½ cup granulated or brown sugar
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• Toasted pecans and/or whipped cream (optional)
Beat the cream cheese, sour cream, vanilla and confectioners' sugar until fluffy. Set aside.
Heat the butter, water, granulated sugar, salt and cinnamon in a heavy saucepan just to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in puréed fruit.
Butter a 9-by-13-inch baking dish. Spoon 1/8 of the cream cheese mixture in the center of each tortilla. Top with 1/8 the sliced fruit. Fold envelope-style and place seam-side down in baking dish. Pour fruit syrup over all. Refrigerate at least 1 hour.
Heat oven to 325 degrees. Bake enchiladas 10 minutes; let stand 10 minutes. Garnish with nuts and whipped cream if desired. Makes 8 servings.
Per serving (without ice cream): 397 calories (40 percent from fat), 18 g fat, (10 g saturated, 6 g monounsaturated), 42 mg cholesterol, 7 g protein, 53 g carbohydrates, 3 g fiber, 388 mg sodium.
