Berry Dessert Nachos*

By RJamoralin

Perserving: 182 cal., 7 g total fat (4 g sat. fat), 8 mg chol., 178 mg sodium, 22 g carb., 9 g fiber, 6 g pro. Exchanges: 0.5 fruit, 1 starch, 1.5 fat. Carb choices: 1.5.

Per serving with substitute: Same as above, except 177 cal., 21 g carb.

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Ingredients

• 3/4 cup light sour cream
• 3/4 cup frozen light whipped dessert topping, thawed
• 1 teaspoon vanilla
• 1/4 teaspoon ground cinnamon
• 3 8-inch whole wheat flour tortillas
• 2 teaspoons sugar*
• 3 cups assorted fresh berries
• 2 tablespoons sliced almonds, toasted
• 1 tablespoon chopped or grated semisweet chocolate
• * Sugar substitutes: Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar.

Preparation

Step 1

1. Preheat oven to 400 F. In a bowl, stir together sour cream, dessert topping, vanilla, and 1/8 teaspoon of the cinnamon. Cover and chill while preparing tortillas.

2. Lightly coat both sides of each tortilla with butter-flavor nonstick cooking spray. In a bowl, stir together sugar and the remaining 1/8 teaspoon cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges, arrange on ungreased baking sheets. Bake 8 to 10 minutes or until crisp. Cool completely.

3. To serve, divide tortilla wedges among six dessert plates. Top with berries and sour cream mixture. Sprinkle with almonds and chocolate.