Blueberry Breakfast Pinwheels

 

1 package (8 oz.) Neufchâtel Cheese, softened

¼ C. vanilla nonfat Greek yogurt

1-1/2 tsp. Ground Cinnamon

2(9-1/2 x 7-1/2-inch) honey wheat or multigrain lavash flatbreads

1 C. halved fresh blueberries

¼ C. plus 2 T. Chopped Pecans

¼ C. chopped crystallized ginger

2 T. Pure Honey plus additional for serving (optional)

 

In medium bowl, stir cheese, yogurt and cinnamon. Makes about 1 C. cheese mixture. Leaving a 1/2-inch border, spread cheese mixture over 1 side of flatbreads. Top cheese mixture with blueberries, pecans and ginger; drizzle with honey. Starting with long end of each flatbread, tightly roll up to enclose filling; tightly wrap in plastic wrap and refrigerate at least 2 hours or up to overnight. Remove plastic wrap from roll-ups; cut each roll-up crosswise into 12 (3/4-inch-thick) slices. Makes 24 pinwheels. Serve pinwheels drizzled with honey, if desired.

 

Servings: 8
Serving Size: 3 pinwheels

Calories: 188
Fat: 11 g
Fiber: 2 g
Protein: 5 g