Tortilla Dessert Cups

Tortilla Dessert Cups


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You won't be able to tell this dessert is low fat!

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

20 servings


  • 3 Tbs. sugar
  • 2 tsp. ground cinnamon
  • 10 flour tortillas (6 in.)
  • 1 pkg. (8 oz.) reduced-fat cream cheese
  • 1 C. cold fat-free milk
  • 1 pkg. (1 oz.) sugar-free instant white chocolate or vanilla pudding mix
  • 2 C. reduced-fat whipped topping
  • 1/4 C. milk chocolate chips, melted

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  1. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.

  2. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350 degrees for 10 minutes or until crisp and lightly browned. Cool completely in pan.

  3. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.

  4. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.


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