Breakfast

Berry Enchiladas

3/4 cup fresh strawberries, sliced into small pieces

3/4 cup fresh blueberries

1 (5.6-ounce) container non-fat Greek berry yogurt

1 egg or equivalent egg substitute

1/4 cup 1 percent or skim milk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 (8-inch) whole-wheat tortillas

2 tablespoons toasted, sliced almonds

1 teaspoon confectioners’ sugar

Combine strawberries, blueberries and yogurt in small bowl; stir gently to combine.

Place egg, milk, cinnamon and nutmeg in a glass pie plate. Using a fork, whisk together until blended.

Heat a medium nonstick skillet over medium high heat. Spray with nonstick spray.

Dip one tortilla in egg mixture, turning carefully to coat both sides. Allow excess to drip off and place in skillet. Cook for 2 minutes on each side or until golden brown. Repeat with remaining tortilla.

Spoon half of the yogurt berry mixture in the center of cooked tortilla. Sprinkle with 1 tablespoon almonds. Roll up to resemble an enchilada and place on a serving plate. Sprinkle with 1/2 teaspoon confectioners’ sugar. Repeat with remaining tortilla and remaining ingredients. Makes 2 servings

Per serving: 214 calories (8 percent from fat), 2 g fat (trace saturated fat), 25 mg cholesterol, 40 g carbohydrates, 9 g protein, 158 mg sodium, 5 g dietary fiber.