Raspberry Cream Tostadas
desserts
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POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 12 min
Level of Difficulty: Moderate
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| This pretty-as-a-picture dessert is a welcome change from the typical wintertime and early spring fruits. Give frozen blueberries a try, too. |
Ingredients
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1 serving(s) butter-flavor cooking spray
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4 large tortilla, flour, fat-free
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1 Tbsp sugar
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1/4 tsp ground cinnamon
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1 cup(s) lite whipped topping
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1 cup(s) sweetened frozen red raspberries, partially thawed or 1 cup fresh raspberries
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Instructions
- Preheat oven to 350°F.
- Using a 3-inch cookie cutter, cut 3 circles from each tortilla for a total of 12 circles. Discard tortilla scraps.
- Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray.
- Combine sugar and cinnamon in a cup; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and cool.
- Gently fold whipped topping into raspberries.
- Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of raspberry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of raspberry mixture; top each with a remaining tortilla circle. Yields 1 tostada per serving. (Note: You can bake the cinnamon-sugar tortilla layers in advance to save on last-minute preparation time.)
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