TROPICAL PINEAPPLE CRISP NACHOS
Ingredients:
1/3 C. plus 1 tsp. all-purpose flour, divided
3 T. packed brown sugar
2 T. flaked coconut
2 T. margarine, softened
1/2 tsp. ground cinnamon
1 (8 oz.) can pineapple tidbits or crushed pineapple, well drained
2 T. granulated sugar
2 (9-inch) flour tortillas
Vanilla yogurt (optional)
Combine 1/3 cup flour, brown sugar, coconut, margarine and
cinnamon in small bowl until crumbly; set aside.
Stir together pineapple, granulated sugar and remaining 1 teaspoon
flour in another small bowl, until evenly coated.
Place tortilla on ungreased baking sheet. Spread one tortilla with
one-half pineapple mixture and sprinkle one-half coconut mixture
over pineapple. Repeat with remaining tortilla. Bake at 375ºF for
15 to 18 minutes or until tortillas are crisp. Cut each tortilla into
6 wedges. Serve warm with vanilla yogurt, if desired. Makes 4
servings.
Nutritional analysis per serving: 250 calories, 8 grams fat,
0 milligrams cholesterol and 155 milligrams sodium
B-man 