Ingredients 3 (8 inch) plain or whole wheat flour tortillas 1 tablespoon butter, melted 2 teaspoons sugar ⅛ teaspoon ground cinnamon ¾ cup fat-free or light dairy sour cream ¾ cup frozen light whipped dessert topping, thawed 1 teaspoon vanilla ⅛ teaspoon ground cinnamon 3 cups fresh raspberries and/or blackberries 2 tablespoons sliced almonds, toasted 1 tablespoon grated semisweet chocolate Preparation 1. Preheat oven to 400°F. In a small bowl, stir together sour cream, dessert topping, vanilla, and ⅛ 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 ⅛ 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. |
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