 Preparation Time |
5mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
6
|
4 10 inch wholemeal tortillas
Low fat cooking spray
1/4 tsp Ground cinnamon
150g Low-fat sour cream
1 tsp Vanilla extract
200g Raspberries and/ or blueberries
2 tbsp Sliced almonds, toasted
1 tbsp Chocolate, grated (optional)
Serves 6
2. 5 Bites per portion
Preheat the oven to 200°C/180°C/ gas mark 6. Lightly spray both sides of each tortilla with low-fat cooking spray.
Sprinkle half of the cinnamon over each tortilla and cut each tortilla into eight wedges.
Arrange in a single layer on two baking trays. Bake for 8-10 mins, until crisp.
Meanwhile, stir together the sour cream, vanilla and the remaining cinnamon.
To serve, divide the tortilla wedges among six plates and top with the berries and cream mixture.
Sprinkle with almonds and grated chocolate, if using.
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