Raspberry Cream Tostadas

Total Time
27 min
15 min
12 min
This pretty-as-a-picture dessert is a welcome change from the typical wintertime and early spring fruits. Give frozen blueberries a try, too.


butter flavour cooking spray

1 spray(s)

fat free flour tortilla(s)

4 large


1 Tbsp

ground cinnamon

¼ tsp

lite whipped topping

1 cup(s)

sweetened frozen red raspberries

1 cup(s), partially thawed or 1 cup fresh raspberries


  1. Preheat oven to 350°F.
  2. Using a 3-inch cookie cutter, cut 3 circles from each tortilla for a total of 12 circles. Discard tortilla scraps.
  3. Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray.
  4. Combine sugar and cinnamon in a cup; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and cool.
  5. Gently fold whipped topping into raspberries.
  6. 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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