3 tbsp sugar
2 tsp ground cinnamon
10 flour tortillas
1 package (8 oz) reduced fat cream cheese, softened
1 cup fat free milk
1 package (1 oz) sugar free white chocolate or vanilla
2 cups reduced fat whipped topping
¼ cup milk chocolate chips, melted
In a small bowl, combine sugar and cinnamon. Coat one side of tortilla with non-stick cooking spray; sprinkle with sugar/cinnamon mix. Repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place the round edge of one tortilla wedgein the bottom of a muffin cup, shaping the sides to fit cup. Place a second wedge in the muffin cup, allowing the bottom and sides to overlap. Bake at 350 for ten minutes or until crisp and lightly browned. Cool completely in pan.
For the filling, beat the 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 refridgerate for 1 hour.
Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refridgerate for 5 minutes or until chocolate is set. Store in the refridgerator. Yields 20 servings
Nutritional information: Calories 130; Fat 4gm; Sat fat 2gm; Cholesterol 5mg; Sodium 178mg; Carbohydrate 19mg; Fiber - trace; Protein 4gm