Southwest Chocolate Stack-Ups |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Adapted form a Cooking Light reciipe Ingredients:
1/2 cup semi-sweet chocolate chips (such as hershey's) |
1/2 cup reduced-fat cream cheese, softened |
1/2 cup sugar, divided |
1/2 teaspoon vanilla extract |
1 (8 ounce) container frozen fat-free whipped topping, thawed |
1 tablespoon unsweetened cocoa (such as hershey's) |
1/4 teaspoon ground cinnamon |
6 (6 inch) flour tortillas, each cut into 4 wedges |
cooking spray |
2 cups sliced fresh strawberries |
1/4 cup miniature semisweet chocolate chips (such as hershey's) |
8 tablespoons chocolate syrup (such as hershey's) |
Directions:
1. Preheat oven to 350°.
2. Put 1/2 cup chocolate chips in a small glass bowl; microwave on high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, & vanilla in a medium bowl, - beat with mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.
3. Combine 1/4 cup cinnamon,sugar & cocoa, .Put tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan & cool on a wire rack.
4. Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle 1 tablespoon syrup onto tortilla stack . Repeat with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
5. These have to be assembled just before serving.
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