Mango and Brie Quesadillas with Raspberry Dipping Sauce

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This recipe is Diabetes Friendly and Heart Healthy

Yield: 6 servings

Sauce:

2 Tbsp honey

1/2 cup raspberries, pureed

1 tsp lemon juice

Quesadillas:

1 cup thinly sliced peeled mango, cut into cubes

1 Tbsp chopped fresh chives

1 tsp brown sugar

3 ounces light Brie, thinly sliced

4 (8 inch) fat-free flour tortillas

Cooking Spray

Chive Strips

Combine honey, raspberries, and lemon juice. Set aside.

Combine mango, 1 tbsp chives and sugar, tossing gently to coat. Heat mixture in a large nonstick skillet over medium-high heat.

Arrange 1/4 of cheese and 1/3 of mango mixture over half of each tortilla and fold in half.

Coat pan with cooking spray. Place two quesadillas in a pan. Cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan, keep warm. Repeat procedure with remaining quesadillas.

Cut each quesadilla into 3 wedges, serve with sauce. Garnish with chives, if desired.

Nutrition Facts (per serving): Calories 79; Fat 2 g; Saturated Fat 1 g; Cholesterol 8 mg; Sodium 116 mg; Carbohydrates 12 g; Fiber 1 g; Protein 4 g