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Ingredientes
- 1 Tbsp. Sugar
- 1 tsp Grnd cinnamon
- 5 x (6- to 7-inch) flour tortillas Non-stick cooking spray
- 1 c. Cool skim lowfat milk
- 1 pkt (4-serving size) JELL-O Vanilla Flavor Sugar-Free Instant Pudding and Pie Filling
- 1 ct (8 ounce.) pasteurized process cream cheese product
- 2 c. Thawed Cold WHIP LITE Whipped Topping
- 1 ounce Square BAKER'S Semi-Sweet Chocolate
Direcciones
- Heat oven to 350 degrees F.Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 tsp. cinnamon-sugar mix. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edges (outside edge) of each tortilla wedge in bottom of muffin c., curling sides in to fit c..
- Bake 10 min or possibly till crisp and lightly browned. Cold in pan.
- (Note: when you have the tortillas in the muffin c., the point will be standing up above the pan.)
- Pour lowfat milk into large mixing bowl. Add in pudding mix. Beat at low speed with electric mixer till well blended, 1 to 2 min. Beat in cream cheese product at medium speed till smooth. Gently stir in whipped topping. Chill till chilled, at least 1 hour.
- When ready to serve, fill each tortilla shell with a scant 3 Tbsp. pudding mix, using a pastry bag or possibly spoon. Place chocolate in small freezer-weight zippered plastic bag. Microwave on HIGH 1 minute or possibly till chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8-inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts.
- Chill till chocolate sets, about 5 min.
- Makes 20 servings.
- Note: Cover and freeze any leftover desserts. Thaw in refrigerator as needed.
- NOTE: Using light cream cheese (Neufchatel) and fat-free flour tortillas will greatly lower the fat content and probably change some of the other important figures as well. You might also get away with using a sugar substitute which is appropriate for cooking/baking if you are uncomfortable using sugar. (Trish)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 60 | |
| Calories from Fat 26 | 43% |
| Total Fat 2.97g | 4% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 32mg | 1% |
| Potassium 69mg | 2% |
| Total Carbs 7.88g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.04g | 4% |
| Protein 1.45g | 2% |
