Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Tortilla | 1 medium flour (45g) | 140 |
| Yogurt | 170g plain Greek | 100 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Dairy | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup fat-free dairy sour cream
- 1/2 cup frozen fat-free whipped dessert topping, thawed
- Low-calorie sweetener equal to 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 6 7- to 8-inch fat-free flour tortillas
- Butter-flavor nonstick spray coating
- 1 tablespoon sugar
- 1/8 teaspoon ground cinnamon
- 3 cups raspberries and/or blackberries
- 2 tablespoons sliced toasted almonds
- 1 1/2 teaspoons grated semisweet chocolate
- =
Directions
1. In a small bowl stir together sour cream, dessert topping, liquid sweetener, and 1/8 teaspoon cinnamon; cover and chill.
2. Meanwhile, cut each tortilla into 8 wedges. Arrange wedges on 2 baking sheets. Lightly spray wedges with nonstick coating. In a small bowl stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortilla wedges. Bake in a 400 degree F oven about 5 minutes or until drisp. Cool completely on a wire rack.
3. To serve, place 8 tortilla wedges on each of 6 dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate. Makes 6 servings.