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.
Nutrition per serving may change if servings are adjusted.
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
Prep
Ready In
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.
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.
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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.