Nachos for dessert? Yes! Bake cinnamon tortilla chips until crispy, then top with berries and low-fat cream topping. This easy recipe is suitable for diabetic food plans.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. In a small bowl, stir together sour cream, dessert topping, vanilla, and 1/8 teaspoon cinnamon. Cover and chill while preparing tortillas.

  • 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.

  • 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.


Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

196 calories; protein 4.8g 10% DV; carbohydrates 28.5g 9% DV; exchange other carbs 2; dietary fiber 4.2g 17% DV; sugars 9g; fat 6.6g 10% DV; saturated fat 2.9g 15% DV; cholesterol 7.6mg 3% DV; vitamin a iu 346.7IU 7% DV; vitamin c 15.6mg 26% DV; folate 16.2mcg 4% DV; calcium 114.2mg 11% DV; iron 1.1mg 6% DV; magnesium 20.3mg 7% DV; potassium 123.2mg 4% DV; sodium 188.9mg 8% DV.