Raspberry Cream Tostadas

Photo by Claire M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    spray(s) butter-flavour cooking spray

  • 4

    large fat-free flour tortilla(s)

  • 1

    Tbsp sugar

  • 1/4

    tsp ground cinnamon

  • 1

    cup(s) lite whipped topping

  • 1

    cup(s) sweetened frozen red raspberries, partially thawed or 1 cup fresh raspberries

Directions

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. Note: You can bake the cinnamon-sugar tortilla layers in advance to save on last-minute preparation time.

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