Cinnamon Chips 'n' Dip Recipe

Cinnamon Chips 'n' Dip Recipe photo by Taste of Home

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This is the perfect finale to any Mexican meal. A friend shared this recipe. We lightened it and came up with this treat. We hope you agree that it's a great way to end meals.—Krista Frank, Rhododendron, Oregon

This recipe is:

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Diabetic Friendly

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Cinnamon Chips 'n' Dip Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

10 10 20

Ingredients

4 flour tortillas (8 inches)
Refrigerated butter-flavored spray
1 tablespoon sugar
1 teaspoon ground cinnamon
DIP:
4 ounces reduced-fat cream cheese
3/4 cup (6 ounces) vanilla yogurt
4-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

Directions

For chips, spritz tortillas with butter-flavored spray; cut each into eight wedges. Place on ungreased baking sheets. Combine sugar and cinnamon; sprinkle over tortillas. Bake at 350° for 7-9 minutes or just until crisp.
Meanwhile, for dip, in a small bowl, beat the cream cheese, yogurt, sugar and cinnamon until smooth. Serve with cinnamon chips. Yield: 8 servings.

Nutritional Analysis: 4 chips with 2 tablespoons dip equals 146 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 198 mg sodium, 20 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cinnamon Chips 'n' Dip in Light & Tasty August/September 2005, p17