In a glass bowl, combine the strawberries, blueberries, peaches, green onion, cilantro, and brown rice syrup, and toss gently. Set aside. To assemble each quesadilla, place the tortilla on a plate, on one half of the tortilla sprinkle 1/4 cups shredded soy cheese, 1/4 cups of the reserved salsa, and fold over the tortilla to enclose the filling. Transfer the quesadilla to a non-stick cookie sheet. Repeat procedure for the remaining tortillas. Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over the quesadillas, and cook an additional 3-4 minutes or until lightly browned on the other side. Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu Cream Topping.
Yield: 8 - 8-inch quesadillas
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