Cinnamon Mocha Cream with Tortilla Chips
2 teaspoons sugar
1/2 teaspoon cinnamon
2 (8 inch) flour tortillas
butter flavor nonstick cooking spray
3/4 cup Mexican Chocolate Sauce
1 pint Coffee Fudge Low Fat Ice Cream
2 tablespoons chopped pecans, toasted
orange zest (optional)
Heat oven to 375 degrees F.
In a small bowl, combine sugar and cinnamon.
Spray tortillas with nonstick cooking spray.
Sprinkle each tortilla with about 1 teaspoon sugar cinnamon mixture. Cut
each tortilla into 6 wedges.
Place on ungreased cookie sheet. Bake at 375 degrees F, for 7 to 10
minutes or until crisp and edges are lightly golden brown. Cool.
To serve, spoon about 3 tablespoons sauce onto each of 4 individual dessert
plates or shallow bowls. Place scoop of ice cream onto each plate.
Garnish with tortilla crisps, chopped pecans and orange zest, if desired.
Yield: 4 servings.