Description
You might be surprised to learn that a flour tortilla forms the shell for these inspired pastry-like desserts. For a festive touch, i decorate the serving plate with raspberries and mint.
Ingredients
- Sugar
- Ground Cinnamon
- Flour Tortillas
- Nonstick Cooking Spray
- Skim Milk
- Fat-free Sugar-free Instant Vanilla Pudding Mix
- Light Cream Cheese
- Light Whipped Topping
- Semisweet Chocolate
Instructions
- Heat oven to 350f
- Combine sugar and cinnamon
- Spray tortillas with non-stick cooking spray
- Sprinkle each tortilla with a scant 1 / 2 teaspoon cinnamon-sugar mixture
- Turn tortillas over
- Repeat
- Cut each tortilla into 4 wedges
- Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup
- Bake 10 minutes or until crisp and lightly browned
- Cool in pan
- Pour milk into large mixing bowl
- Add pudding mix
- Beat at low speed with electirc mixer 2 minutes
- Beat in cream cheese product at medium speed until smooth
- Gently stir in whipped topping
- Refrigerate untill chilled, at least 1 hour
- When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using a pastry bag or spoon
- Place chocolate in small freezer zippered plastic bag
- Microwave on high 1 minute or until chocolate is melted
- Fold over top of bag tightly
- Snip off one tiny corner from bottom of bag
- Holding bag tightly at top, drizzle chocolate over desserts
- Refrigerate until chocolate sets, about 5 minutes
- Thaw in refrigerate as needed