These Red White & Blue Tortilla Cups are a delicious and perfectly portioned holiday treat! Wonderfully patriotic with a light creamy filling finished off with the right touch of fruit!
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. Fold in whipped topping.
Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup. Top with a a strawberry and a couple of blueberries.
Store in the refrigerator until ready to serve.