Ingredients
3 cups raspberries and/or blackberries
½ cup fat-free dairy sour cream
½ cup fat-free whipped dessert topping, thawed Low-calorie sweetener equal to 2 Tbs. sugar, frozen
⅛ tsp ground cinnamon
6 fat-free flour tortillas, low carb whole wheat tortillas work also, 7 to 8-inch each
butter-flavor non stick spray coating
1 tbsp sugar
⅛ tsp ground cinnamon
2 tbsp almonds, sliced toasted
1 ½ tsp semisweet chocolate, grated
Preparation
In a small bowl stir together sour cream, dessert topping, liquid sweetener, and ground cinnamon. Cover and chill.
Meanwhile, cut each tortilla into 8 wedges.
Arrange wedges on 2 baking sheets.
Lightly spray wedges with nonstick coating.
In a small bowl stir together sugar and the rest of the cinnamon. Sprinkle over tortilla wedges.
Bake in a 400 degree F preheated oven for about 5 minutes or until crisp.
Cool completely on a wire rack.
To serve, place 8 tortilla wedges on each of 6 dessert plates.
Top with raspberries and/or blackberries and sour cream mixture.
Sprinkle with almonds and grated chocolate.
