Red, White, and Blue Dessert Nachos (With Fresh Berries and Coconut Cream)

By gocatgo

It’s quick and easy and so sweetly delicious. It’s creamy with a really rich hint of coconut.

Ingredients

• 8 whole wheat flour tortillas
• 1 tablespoon canola oil
• 1 1/2 tablespoons plus 1/3 cup granulated sugar
• 1 1/2 tablespoons cinnamon
• 8 ounces Neufchâtel low-fat cream cheese
• 1/2 cup coconut milk
• 2 teaspoons vanilla extract
• 16 ounces strawberries, stems removed and diced
• 10 ounces blueberries

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

To prepare the Cinnamon Tortilla Chips:
1.Preheat oven broiler.
2.Use a star-shaped cookie cutter to cut star “chips” from each tortilla. Or just use a knife to cut tortillas into small triangles.
3.Place one layer of chips (they should not overlap) on a parchment-lined baking sheet. Brush each chip with canola oil.
4.Toast under the broiler for about 5 minutes. When chips turn lightly golden, remove from the oven.
5.Immediately sprinkle cinnamon and 1½ tablespoons sugar over each chip.

To prepare the Coconut Cream:
1.In a large mixing bowl, add the Neufchâtel, coconut milk, vanilla extract, and ⅓ cup sugar. Use a hand mixer to blend for about two minutes, or until the mixture is smooth and creamy.

To assemble the Dessert Nachos:
1.Place several Cinnamon Tortilla Chips on a serving plate. Top with plenty of fresh blueberries and diced strawberries. Drizzle the Coconut Cream all over the top.