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2
8 - 10 inches flour tortillas
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Butter-flavored nonstick cooking spray
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2
tablespoons sugar
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1/2
teaspoon unsweetened cocoa powder
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1
15 1/2 ounce can pitted dark sweet cherries, well drained
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1/2
cup black cherry spreadable fruit
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1
cup (1/2 of a pint) butter-pecan or butter-brickle ice cream (or other desired flavor)
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1/2
cup whipping cream, whipped
1. Preheat oven to 350 degree F. Cut each tortilla into 6 wedges. Fold each wedge in half lengthwise; trim top edge with scissors to form a heart shape.
2. Open hearts and place them close together on an ungreased baking sheet. Coat hearts lightly with cooking spray; sprinkle with a mixture of sugar and cocoa powder. Bake for 8 to 10 minutes or until lightly browned. Cool on a wire rack.
3. For cherry sauce, combine drained cherries and spreadable fruit in a small saucepan or in a microwave-safe bowl. Heat through over low heat or in a microwave oven on 100 percent power (high) for about 1 minute.
4. To serve, place one tortilla heart on each of 4 dessert plates. Spoon some cherry sauce on top. Top with several small scoops of ice cream, then with another tortilla heart, and a dollop of whipped cream. Cover with a third heart. Pass remaining sauce. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 716,
- Protein (gm) 5,
- Carbohydrate (gm) 95,
- Fat, total (gm) 37,
- Cholesterol (mg) 158,
- Saturated fat (gm) 20,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 381,
- Vitamin C (mg) 4,
- Sodium (mg) 171,
- Calcium (DV %) 141,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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