4 oz. cream cheese
4 tablespoons sugar-free (with fiber) strawberry preserves
3/4 cup granulated Splenda
1/2 cup heavy cream
6-8 low-carb tortillas
4 tablespoons oil

In a mixing bowl, combine cream cheese, strawberry preserves, Splenda, and heavy cream. Use a mixer to blend thoroughly. Set aside.

In a skillet, heat oil on medium-high heat. When oil is hot, fry tortillas until lightly browned. Place fried tortillas on a paper towel to absorb excess oil. Spread strawberry cream mixture on half of the tortilla. Fold tortilla in half and cut into 4 triangles.

If desired, sprinkle the tops of the tortillas with a little Splenda once folded, before cutting.

Submitted by: Kristin H.