Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Tortilla | 1 medium flour (45g) | 140 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- ¾ cup sour cream, light or fat-free
- ¾ cup frozen light whipped dessert topping, thawed
- 1 tsp vanilla
- ¼ tsp cinnamon, ground
- 3 flour tortillas
- 1 tbsp butter
- 2 tsp sugar
- 3 cups raspberries
- 2 tbsp almonds, sliced
- 1 tbsp semisweet chocolate
Directions
Preheat oven to 400°F.
In a small bowl, stir together sour cream, dessert topping, vanilla, and ⅛ teaspoon cinnamon.
Cover and chill while preparing tortillas.
Lightly brush both sides of each tortilla with melted butter.
In a small bowl, stir together sugar and ⅛ teaspoon cinnamon; sprinkle over tortillas.
Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets.
Bake for 8 to 10 minutes or until crisp.
Cool completely.
To serve, divide tortilla wedges among six dessert plates.
Top with raspberries and/or blackberries and sour cream mixture.
Sprinkle with almonds and grated chocolate.