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Tortilla Dessert Cups

Diabetics and dessert lovers alike are "wowed" by these creamy treats. Says Susan Miller of Wakeman, Ohio, "After finding out my mother had diabetes, I went on a search for good recipes like this. These bites taste so yummy, no one will ever guess they're low in anything!"

20 ServingsPrep: 30 min. + chilling

Ingredients

3 tablespoons sugar
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted

Directions

In a small bowl, combine sugar and cinnamon. Coat one side of each
tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn
tortillas over; repeat on the other side. Cut each tortilla into
four wedges.
For each dessert cup, place round edge of one tortilla wedge in the
bottom of a muffin cup, shaping sides to fit cup. Place a second
tortilla wedge in muffin cup, allowing bottom and sides to overlap.
Bake at 350° for 10 minutes or until crisp and lightly browned.
Cool completely in pan.
Meanwhile, for filling, in a small bowl, beat cream cheese until
smooth. In another bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set. Beat in cream cheese on
low until smooth. Fold in whipped topping. Cover and refrigerate for

2 of 2

Tortilla Dessert Cups (continued)

Directions (continued)

1 hour.
Carefully remove cups from pan. Pipe or spoon about 3 tablespoons
filling into each cup. Drizzle or pipe with melted chocolate.
Refrigerate for 5 minutes or until chocolate is set. Store in the
refrigerator. Yield: 20 servings.

Nutrition Facts: 1 dessert cup equals 130 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 178 mg sodium, 19 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.