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From Taste of Home's Light & Tasty magazine.
Make and share this Tortilla Dessert Cups recipe from Food.com.
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 10 (6 inch) flour tortillas
- 8 ounces reduced-fat cream cheese, softened
- 1 cup cold nonfat milk
- 1 (1 ounce) package sugar-free instant white chocolate pudding mix or 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 2 cups reduced-fat whipped topping
- 1⁄4 cup milk chocolate chips, melted
- Preheat oven to 350°F.
- In a small bowl, combine sugar and cinnamon.
- Coat one side of each tortilla with nonstick 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 for 10 minutes or until crisp and lightly browned.
- Cool completely in pan.
- Meanwhile, beat cream cheese in a mixing bowl until smooth.
- In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
- Beat in cream cheese on low until smooth.
- Fold in whipped topping.
- Cover and refrigerate for 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.
My sister prepared this as ONE of her desserts for a family dinner. All of us took a copy of the recipe. It was so Light and Tasty (!), made a big hit. Thanks for posting, Vino Girl.
I am so glad this was posted. I found this in my TOH's Light and Tasty magazine when I was asked to bring a diabetic friendly dessert to Church. This was the first dessert gone. I did make a few modifications to the recipe. I used the carb smart flour tortillas, quartered them and placed each quarter in a mini-muffin tin. They were an adorable bite size delight! These were so good I had to go home and make another batch for Church that night due to the fact so many didn't get a chance to sample them. This is definitely a repeat, Easy, commonly used ingredients and rave reviews. A definite winner! Thanks for the submission. I also used Splenda mixed with cinnamon to sprinkle the tortillas.
I have made this recipe in the past and it was fantastic. The only difference was that I used regular cream cheese and pudding. They were all gone early in the day!!