- 4 flatbreads
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 3 cups assorted fresh berries, divided
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- Powdered sugar for topping, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350º F. Place the flatbreads on a baking sheet.
In a medium saucepan combine the sugar, cornstarch, salt, and water and whisk well. Gently add one cup of the berries. Cook over medium heat until the sauce is thickened, stirring occasionally. Remove the pan from the heat and add an additional one cup of berries. Stir to combine.
In a small bowl mix the cream cheese, vanilla and cinnamon until smooth.
Place the flatbreads in the oven for 10 minutes. Cool for just a few minutes, then spread the flatbreads with the cream cheese mixture. Spoon the berry mixture over the cream cheese mixture. Top with a few of the remaining fresh berries and dust with powdered sugar, if desired.