Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
¼ teaspoon ground cinnamon
3 6 to 7-inch whole wheat flour tortillas
½ cup light tub-style cream cheese, softened
⅓ cup light dairy sour cream
1 teaspoon finely shredded orange peel
¼ cup orange juice
2 cups chopped assorted melon
Preheat oven to 425°F. Coat a large baking sheet with nonstick cooking spray or line with parchment paper; set aside. In a small bowl, combine 1 Tablespoon of the sugar and the cinnamon. Lightly coat both sides of each tortilla with nonstick cooking spray. Sprinkle both sides of each tortilla lightly with the sugar mixture. Cut each of the tortillas into eight wedges. Place wedges in a single layer on prepared baking sheet. Bake for 6 to 8 minutes or until lightly browned and crisp, turning once halfway through baking. (Tortilla wedges will continue to get crisp as they cool.)
Meanwhile, in a small bowl, combine cream cheese, sour cream, orange peel, 2 Tablespoons of the orange juice, and the remaining 1 Tablespoon sugar. Whisk until smooth. Set aside. In a medium bowl, combine melon and the remaining 2 Tablespoons orange juice.
To serve, divide tortilla wedges among six dessert plates. Spoon melon mixture onto tortilla wedges. Spoon cream cheese mixture atop fruit.
Tip: If using sugar substitutes, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 Tablespoons sugar. Per serving with substitute: same as below, except 106 calories, 14 g carbohydrate.