Tortilla Dessert Cups

[kaci]

Tortilla Dessert Cups


Diabetics and dessert lovers alike are "wowed" by these creamy treats. These bites taste so yummy, no one will ever guess they're low in anything!"

3 tablespoons sugar
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted


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, beat cream cheese in a mixing bowl until smooth. In
another bowl, whisk milk and pudding mix for 2 minutes or until thickened.

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.