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Pocket Fruit Pies
Source: Nutrition Connection Food Stamp

Tortillas, with a variety of toppings, make great snack builders.

Prep Time: 15 minutes
Cook Time: 12 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 198.9
Total Carbs 36.7 g
Dietary Fiber 2.6 g
Sugars 7.3 g
Total Fat 3.8 g
Saturated Fat 0.9 g
Unsaturated Fat 0.8 g
Potassium 76.9 mg
Protein 4.9 g
Sodium 315.8 mg
Dietary Exchanges
, 1/2 Fruits , 1/2 Other Carbs , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Tortilla, flour, ready to bake, 7" to 8"
2 each  medium peaches
0 1/4 tsp  ground cinnamon
2 tbsp  brown sugar
0.125 tsp  ground nutmeg
2 tbsp  fat free milk
1 tbsp  sugar
  1. Preheat oven to 350F. Warm tortillas in microwave or oven to make them easier to handle.
  2. Peel and chop fruit into pieces.
  3. Place 1/4 of the fruit on half of each tortilla.
  4. In a small bowl, stir together brown sugar, cinnamon and nutmeg. Sprinkle over fruit.
  5. Roll up the tortillas, starting at the end with the fruit.
  6. Place on an un-greased baking sheet and make small slashes to allow steam to escape. Brush with milk and sprinkle with additional sugar, if desired.
  7. Bake for 8-12 minutes or until lightly brown.
  8. Serve warm or cool.

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