Berry Dessert Nachos

Berry Dessert Nachos

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  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.
  • 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.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 196 calories; 7 g fat(3 g sat); 4 g fiber; 28 g carbohydrates; 5 g protein; 16 mcg folate; 8 mg cholesterol; 9 g sugars; 347 IU vitamin A; 16 mg vitamin C; 114 mg calcium; 1 mg iron; 189 mg sodium; 123 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: ½ fruit, 1½ other carb, 1½ fat

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