Cheese

Source:

Classifications: Desserts

Qty Measure Ingredient

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1 tablespoon sugar

1 teaspoon ground cinnamon

5 (6 to 7 inch) flour tortillas

Non-stick cooking spray

1 cup cold skim milk

1 package (4-serving size) vanilla fat free

sugar free instant pudding mix

1 8 oz carton light pasteurized process cream

cheese product

2 cups Cool Whip Lite®, thawed

1 square (1oz) Baker's Semi-Sweet Chocolate, grated

Instructions: Heat oven to 350*F. Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup. Bake 10 minutes or until crisp and lightly browned. Cool in pan. Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electric mixer 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate until chilled, at least 1 hour. When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using pastry bay or spoon. Place chocolate in small freezer-weight zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8 inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate set, about 5 minutes. Makes 20 servings.

Note: Cover and freeze any leftover desserts. Thaw in refrigerator as needed.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1/2 starch, 1 fat; also, 90 calories, 170 sodium, 5 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 3.5 gm fat.

Serves: 20

Food Exchanges: