Stephanie brought these to church one night Steve and I weren’t there and John and Keri (who were there) happened to be coming over just after…. and so they brought us a couple of these fancy little treats! One bite and I was hooked, they are so light, and crisp, and yummy – but to top it off, they are a lower calorie dessert! I made them for my treat day at work and everyone else loved them too!
- 3 tbsp. sugar
- 2 tsp. ground cinnamon
- 10 flour tortillas 6 inches
- 1 pkg. reduced-fat cream cheese softened
- 1 c. cold fat-free milk
- 1 pkg. 1 oz. sugar-free instant white chocolate or vanilla pudding mix
- 2 c. reduced-fat whipped topping
- 1/4 c. 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 edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup allowing bottom and sides to overlap.
Bake at 350 F for 10 minutes or until crisp and lightly browned. Cool completely in pan.
Meanwhile for filling, beat cream cheese in a mixing bowl until smooth. In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Adapted from My friend, Stephanie B.