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To Die For Sugarless Dessert Cups Diabetics and dessert lovers alike are "wowed" by these creamy treats. |
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3 tablespoons sugar (I use Splenda or you can use your preferred sugar substitute) 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 TORTILLA CUPS: In a small bowl, COMBINE sugar (Splenda) and cinnamon. COAT each tortilla with nonstick cooking spray Sprinkle with cinnamon-sugar & repeat on reverse side. CUT each tortilla into quarters 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. OPTION: The tortillas quarters can be separated for more bite size treats. FILLING: BEAT cream cheese in a mixing bowl just until smooth. In another bowl, WHISK milk and pudding mix for 2 minutes or until thickened. ADD to cream cheese BEAT on low until blended. 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. (TIP: crispness diminishes depending on length of time in refrigerator) Yield: 20 servings. |
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Copyright © 2005- Barbara Raffin. All rights reserved. |