'Cheese' Quesadillas With Berry And Peach Fruit Salsa

• 0 quarts strawberries

• 0 and sliced

• 2 cups blueberries

• 2 cups peaches

• 0 diced

• 0 cup green onion

• 3 tablespoons freshly-chopped cilantro

• 2 tablespoons brown rice syrup

• 8 flour tortillas - (8" dia)

• 2 cups shredded soy Monterey Jack

• 0 = (or mozzarella cheese)

• 0 Raspberry Tofu Cream Topping

1. In a glass bowl, combine the strawberries, blueberries, peaches, green onion, cilantro, and brown rice syrup, and toss gently. Set aside. 2. To assemble each quesadilla, place the tortilla on a plate, on one half of the tortilla sprinkle 1/4 cup shredded soy cheese, 1/4 cup 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. 3. Bake at 400 degrees for 4 minutes or until lightly browned, carefully flip over the quesadillas, and cook an additional 3 to 4 minutes or until lightly browned on the other side. 4. Serve the quesadillas with additional salsa and a dollop of the Raspberry Tofu Cream Topping. 5. This recipe yields 8 quesadillas. Per Serving (excluding unknown items): 74 Calories";@ 1g Fat (6.0% calories from fat)";@ 1g Protein";@ 18g Carbohydrate";@ 5g Dietary Fiber";@ 0mg Cholesterol";@ 5mg Sodium. Exchanges: 0 Vegetable";@ 1 Fruit.