3 C. sliced fresh strawberries
1/4 C. granulated sugar
1/4 C. almond flavored liqueur (such as Amaretto) or 1 tsp. almond extract
3/4 C. fat-free sour cream
2 T. granulated sugar
1/4 tsp. cinnamon
6 (6-inch) flour tortillas
2 T. melted butter
2 tsp. granulated sugar
1/4 tsp. cinnamon
2 T. sliced almonds, toasted
1 T. shaved semisweet chocolate

Combine strawberries, 1/4 cup sugar and almond-flavored
liqueur or almond extract in a bowl; stir well. Cover and refrigerate
for at least 1 hour to allow flavors to blend.

Combine sour cream, 2 tablespoons sugar and 1/4 teaspoon
cinnamon in a small bowl; stir well. Cover and refrigerate.

Preheat oven to 400ºF. Using a pastry brush, lightly brush
1 side of the tortillas with melted butter. Cut each tortilla into
6 wedges and arrange on 2 ungreased baking sheets. Sprinkle
tortilla wedges evenly with 2 teaspoons sugar and 1/4 teaspoon
cinnamon. Bake for 6 to 8 minutes, or until crisp. Remove from
oven and cool. Drain strawberries and reserve liquid for
another use (like sipping while you prepare this dessert!).

Place 6 tortilla wedges on each of 6 dessert plates. Top each
tortilla wedge with strawberries and a dollop of sour cream
mixture. Sprinkle toasted almonds and shaved chocolate evenly
among nachos. Serves 6.

B-man :wink: