Blueberry Tortilla Pizza

Source: U.S. Highbush Blueberry Council

1/2 cup ricotta or whipped cream cheese
1 tablespoon confectioners' sugar
1 pint fresh blueberries
1/2 cup sliced strawberries
1 large (10-inch) flour tortilla
1 tablespoon butter, melted
2 teaspoons cinnamon sugar
1/4 cup toasted shredded coconut, divided

Heat broiler.

In a small bowl, combine ricotta cheese and confectioners' sugar; set aside.

In another small bowl, combine blueberries and strawberries.

Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly.

Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.

Makes 4 servings.

Cook's note: To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.