Monday, November 12, 2012

Caramel Apple Cheesecake Burritos!

Oh yes.  Yes indeed.  I saw these on Pinterest and there was no turning back.  Especially since we had some apples in our fruit basket that were starting to soften.  I don’t know about you, but once an apple loses that reallllly crisp crunch, I don’t want to have anything to do with it in its raw form.  In their baked form?  But of course!

As you know, I’m usually all about FeauxFrying foods by baking them at high heat in the oven.  But sometimes…you just really gotta fry something.  There’s a crispiness and a golden color that just can’t be matched by oven frying.  But we can make it healthier by pan-frying rather than deep frying, and using juuuuuuuuust enough oil to coat the pan, rather than several cups worth.

FYI….this is totally delicious and decadent.  AND super easy.  I whipped them up in under 15 minutes.


Ingredients: (makes 4 burritos)

8 ounces of fat free cream cheese, softened
4 Tbsp powdered sugar
1 tsp vanilla
1 tsp cinnamon
4 flour tortillas (soft taco size, 6 or 8")
2-4 Tbsp vegetable oil, for frying (the original recipe calls for using a lot more, but it’s really not necessary.  You just need enough to coat the bottom of your pan.)

2 apples, peeled, cored, and diced
1/2 stick light butter
1 Tbsp sugar
1 tsp cinnamon
1/2 cup pecans
2 Tbsp sugar free caramel sauce
A few dashes of apple pie sice (for garnish)


In a saucepan, combine the apples, butter, sugar, pecans and cinnamon over medium-low heat, for about 10 minutes or until apples are tender.


On a separate burner, start a large skillet with the oil over medium high heat.  The oil should just barely start to smoke.

In a small bowl, combine the cream cheese, powdered sugar, vanilla, and cinnamon.  Use a spatula to divide the contents of the bowl into four fairly equal portions.  Lay out your tortilla, and place one portion of the cream cheese filling in the center. 


Fold in the sides, and then roll to make a cute lil’ flat burrito.


Place this in your skillet, fold-side down.  (Cooking the fold side first helps seal the packet and firms up hat side so it won’t flop open while cooking.)

It shouldn’t take long—just cook until lightly golden & then flip.  Once both sides are cooked, then let drain on a paper towel while you cook the rest.


Serve each burrito on it’s own plate, and top with 1/4 of the apple mixture.  Drizzle 1/2 Tbsp of caramel sauce over the top of each, and a dash of apple pie spice if desired (or just more cinnamon if you prefer).


De…freakin’…vine.  And so easy.


Now: is this a “healthy” dessert?  At 489 calories….err…Not quite.  But given that the original version (with extra oil, full-fat cream cheese, regular butter, and regular caramel sauce) would run about 850 calories per serving, we’re DEFINITELY doing better.  And this is a fairly decent sized dessert.  So if you’re looking to serve 4 people (who are all watching their waistlines), you could opt to make two burritos and have two people share.  After all, isn’t that half the fun of a dessert—the sharing?  :)

NutriFacts: (per burrito)

Calories 489.1

  Total Fat 22.5 g

  Saturated Fat 6.6 g

  Polyunsaturated Fat 5.8 g

  Monounsaturated Fat 7.1 g

  Cholesterol 10.0 mg

  Sodium 902.1 mg

  Potassium 149.9 mg

  Total Carbohydrate 59.7 g

  Dietary Fiber 4.5 g

  Sugars 21.6 g

  Protein 13.6 g

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