Ingredients:
3 tablespoons sugar
2 teaspoons ground cinnamon
10 (6 inch) flour tortillas
8 ounces reduced-fat cream cheese, softened
1 cup cold nonfat milk
1 (1 ounce) package sugar-free instant white chocolate pudding mix or 1 (1 ounce) package sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted
Directions:
Preheat oven to 350 F.
In a small bowl, combine sugar and cinnamon.
Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
Bake for 10 minutes or until crisp and lightly browned.
Cool completely in pan.
Meanwhile, beat cream cheese in a mixing bowl until smooth.
In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Beat in cream cheese on low until smooth.
Fold in whipped topping.
Cover and refrigerate for 1 hour.
Carefully remove cups from pan.
Pipe or spoon about 3 tablespoons filling into each cup.
Drizzle or pipe with melted chocolate.
Refrigerate for 5 minutes or until chocolate is set.
Store in the refrigerator.
Servings: 20
Time preparation: 30 min.
Time total: 40 min.