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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bake cinnamon tortilla chips until crispy, then top with berries and low-fat cream topping. How eawsy and delicious. Ingredients:
3 8-inch plain or whole wheat flour tortillas |
1 tablespoon butter, melted |
2 teaspoons sugar |
1/8 teaspoon ground cinnamon |
3/4 cup fat-free or light dairy sour cream |
3/4 cup frozen light whipped dessert topping, thawed |
1 teaspoon vanilla |
1/8 teaspoon ground cinnamon |
3 cups fresh raspberries and/or blackberries |
2 tablespoons sliced almonds, toasted |
1 tablespoon grated semisweet chocolate |
Directions:
1. Preheat oven to 400 degree F. In a small bowl, stir together sour cream, dessert topping, vanilla, and 1/8 teaspoon cinnamon. Cover and chill while preparing tortillas.
2. Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.
3. To serve, divide tortilla wedges among six dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate. Makes 6 servings
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