Ingredients
2
teaspoons sugar
3/4
teaspoon ground cinnamon
Butter-flavor cooking spray
1
(6-inch) balanced carb whole wheat tortilla
1/4
cup sugar
2
tablespoons white whole wheat flour
1
teaspoon grated orange peel, if desired
1 1/2
cups fresh blueberries
1 1/2
cups fresh raspberries
About 1 cup fat-free whipped cream topping (from aerosol can)
Preparation
Heat oven to 375°F. In sandwich-size resealable food-storage plastic bag, combine 2 teaspoons sugar and 1/2 teaspoon of the cinnamon. Using cooking spray, spray both sides of tortilla, about 3 seconds per side; cut tortilla into 8 wedges. In bag with cinnamon-sugar, add wedges; seal bag. Shake to coat wedges evenly.
On cookie sheet, spread out wedges. Bake 7 to 9 minutes, turning once, until just beginning to crisp (wedges will continue to crisp while cooling); Cool about 15 minutes.
Meanwhile, spray 4 (6-oz) custard cups or ramekins with cooking spray; place cups on cookie sheet. In small bowl, stir 1/4 cup sugar, the flour, orange peel and remaining 1/4 teaspoon cinnamon until blended. In medium bowl, gently toss berries with sugar mixture; divide evenly among custard cups.
Bake 15 minutes; stir gently. Bake 5 to 7 minutes longer or until liquid is bubbling around edges. Cool at least 15 minutes.
To serve, top each cup with about 1/4 cup whipped cream topping; insert 2 tortilla wedges into topping. Serve warm.
