Tortilla Dessert Cups
Tortilla Dessert Cups takes roughly 30 minutes from beginning to end. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 4g of fat, and a total of 113 calories. This recipe serves 20. 1022 people were glad they tried this recipe. It is brought to you by Taste of Home. Head to the store and pick up fat-free milk, sugar, milk chocolate chips, and a few other things to make it today. With a spoonacular score of 20%, this dish is not so tremendous. Similar recipes include Tortilla Dessert Cups, Tortilla Dessert Wraps, and Tortilla-Fruit Cups.
Servings: 20
Preparation duration: 30 minutes
Ingredients:
1 cup cold fat-free milk
10 flour tortillas (6 inches)
2 teaspoons ground cinnamon
1 package (8 ounces) reduced-fat cream cheese
1/4 cup milk chocolate chips, melted
3 tablespoons sugar
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
Equipment:
bowl
frying pan
whisk
Cooking instruction summary:
Directions In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with 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° for 10 minutes or until crisp and lightly browned. Cool completely in pan. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. 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 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings. Originally published as Tortilla Dessert Cups in Light & TastyFebruary/March 2001, p22 Nutritional Facts 1 dessert cup equals 130 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 178 mg sodium, 19 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side.
2. Cut each tortilla into four wedges.
3. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup.
4. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
5. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
6. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes.
7. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
8. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup.
9. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
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