Tortilla Dessert Cups Recipe
Tortilla Dessert Cups Recipe photo by Taste of Home

Tortilla Dessert Cups Recipe

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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!"
TOTAL TIME: Prep: 30 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 20 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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 1 hour.
  4. 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.
Originally published as Tortilla Dessert Cups in Light & Tasty February/March 2001, p22

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Reviewed Jun. 30, 2014

"Thanks for providing a recipe for making tortilla desert cups using a muffin pan instead of custard cups. I haven't tried the rest of the recipe because my fiance is lactose intolerant but it sure sounds good.

Note: Warming tortillas in a microwave for 10 seconds will soften them, making it easier to mold them to the shape of the muffin cup."

Reviewed Apr. 22, 2013

"This is a wonderful dessert! I have a couple of suggestions for you cmartinez-Fat free shells are softer & easier to manipulate. warming the shell pieces slightly as you go makes them more pliable also. I use a dab of water to help stick the 2 pieces together as I press them into the bottom of the cup. Mini phyllo cups work great, too, if you're making minis. You can spray with butter flavor cooking spray and sprinkle with cinn.sugar and bake a few minutes (then cool) before filling if you want the cinn.sugar bonus."

Reviewed Mar. 21, 2013

"I thought this was delicious but I really couldn't figure how to make the wedges properly. Can someone help me?"

Reviewed Mar. 21, 2013

"Everyone loved this one ! Served with wine and they are begging for more."

Reviewed Mar. 21, 2013

"These were excellent. I can't wait to make them again!"

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