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Berry Dessert Nachos

25 m


  • 3 (8 inch) plain or whole wheat flour tortillas
    1 tablespoon butter, melted
    2 teaspoons sugar
    ⅛ teaspoon ground cinnamon
    ¾ cup fat-free or light dairy sour cream
    ¾ cup frozen light whipped dessert topping, thawed
    1 teaspoon vanilla
    ⅛ teaspoon ground cinnamon
    3 cups fresh raspberries and/or blackberries
    2 tablespoons sliced almonds, toasted
    1 tablespoon grated semisweet chocolate


  • Preheat oven to 400°F. In a small bowl, stir together sour cream, dessert topping, vanilla, and ⅛ teaspoon cinnamon. Cover and chill while preparing tortillas.
    Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir together sugar and ⅛ teaspoon cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.
    To serve, divide tortilla wedges among six dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate.