Cinnamon-Tortilla Crisp Sundae |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An entire package of 10 tortillas may be prepared and stored in an airtight container for future use; if using all 10, then triple the amounts of butter, cinnamon, and sugar. The tortilla crisps make a nice accompaniment to yogurt as well. Ingredients:
2 tablespoons sugar |
1 1/2 teaspoons ground cinnamon |
3 (8-inch) whole-wheat flour tortillas, each cut into 6 wedges |
1 tablespoon butter, melted |
1/3 cup fat-free caramel topping |
3 cups vanilla light ice cream |
Directions:
1. Preheat oven to 450°.
2. Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with cinnamon-sugar mixture. Bake at 450° for 2 to 3 minutes on each side or until lightly browned.
3. Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over ice cream in each bowl. Serve each sundae with 3 tortilla wedges.
4. Young Chefs can:
5. Cut tortillas into wedges using safety scissors
6. Stick tortilla crisps into sundaes
7. Older Chefs can:
8. Sprinkle tortilla wedges with cinnamon-sugar
9. Drizzle caramel topping
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