- flat cakes - 4 pieces (for fajitas)
- crimson jam - 1/3 cup
- Ricotta - 1 cup
- raspberry - 1 cup
- blackberry - 1 cup
- strawberries - 1 cup (cut into 4 pieces)
- blueberries - 1 cup
Preheat the oven to 170 degrees. Place the flat cakes on a baking sheet and pour each tablespoon of raspberry jam, spreading it almost to the brim. Bake until done, about 10 minutes. Remove the flat cakes from the oven and cool to room temperature. Spoon 1/4 cup ricotta on each cake, spreading it almost to the brim. To divide the berries among tortillas, alternating rows of raspberries, blackberries, strawberries and blueberries. Pour the remaining raspberry jam on top. Serve immediately, sliced, like pizza.
Servings: 4