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Tortilla Dessert Cups

 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


  • 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


  • 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.
Nutritional 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.