Here's the recipe:
2 tsp ground cinnamon
10 flour tortillas
1 pkg (8 oz.) reduced-fat cream cheese softened
1cup fat-free milk
1 pkg. (1 oz) sugar-free instant pudding mix (white chocolate or vanilla)
2 cups reduced-fat whipped topping
1/2 cup milk chocolate chips melted
In a small bowl combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round eadge of one tortilla wedge in bottom of muffin cup, shaping sides to fit. Place a secong tortilla wedge in muffin cup allowing bottom and sides to overlap. Bake @ 350 degrees for 10 min. or until crisp and lightly browned. Cool completely in pan.
For filling, beat cream cheese in a mixing bowl until smooth. In another mixing bowl, beat milk and pudding mix on a low speed for 2 min. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for one hour. Carefully remove cups from pan. Pipe or spoon about 3 TBS filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in refrigerator.
Yield: 20 servings
Fat: 4 gm
How I Did It
- I used a muffin pan instead of paper cupcake liners.
- I used less than 10 tortillas as specified in the recipe.
- After cuting each tortilla into wedges I had to cut each wedge again to fit it into the muffin cup.
- I used Almond milk instead of fat-free milk.
- There was no chocolate in the house so I skipped that step.
The dessert shells were tasty and satisfied my sweet tooth but not so great that I'd prepare it again. For all the time and effort spent it wasn't worth it.