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Hearts and Cherries

Makes: 4 servings
Prep 15 mins Bake 350°F 8 mins
Hearts and Cherries
  • 2 8 - 10  inches  flour tortillas
  •  Butter-flavored nonstick cooking spray
  • 2  tablespoons  sugar
  • 1/2  teaspoon  unsweetened cocoa powder
  • 1 15 1/2 ounce can  pitted dark sweet cherries, well drained
  • 1/2  cup  black cherry spreadable fruit
  • 1  cup  (1/2 of a pint) butter-pecan or butter-brickle ice cream (or other desired flavor)
  • 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.

Nutrition Facts (Hearts and Cherries)
  • Servings Per Recipe 4,
  • cal. (kcal) 716,
  • Fat, total (g) 37,
  • chol. (mg) 158,
  • sat. fat (g) 20,
  • carb. (g) 95,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (RE) 381,
  • vit. C (mg) 4,
  • sodium (mg) 171,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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