3 (8″) plain OR whole wheat flour tortillas
1 tbs butter, melted
2 tsp sugar
1/8 tsp ground cinnamon
3/4 cup fat-free OR lite sour cream
3/4 cup lite cool whip, thawed
1 tsp vanilla
1/8 tsp ground cinnamon
3 cups fresh raspberries and/or blackberries
2 tbs sliced almonds, toasted
1 tbs grated semisweet chocolate

preheat oven to 400°. in a small bowl, stir together sour cream, cool whip, vanilla, & 1/8 tsp cinnamon. cover & chill while preparing tortillas.

lightly brush both sides of each tortilla with melted butter. in a small bowl, stir together sugar & 1/8 tsp cinnamon; sprinkle over tortillas. cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. bake for 8-10 minutes or until crisp. cool completely.

to serve, divide tortlla wedges among six dessert plates. top with raspberries and/or blakberries & sour cream mixture. sprinkle with almonds & grated chocolate.

6 servings