Email to Linda Carnation      

CreamCheese - Cheese Danish

Source of Recipe

the cooks wishes


List of Ingredients

1 tbsp. Splenda sugar substitute
1 tsp. ground cinnamon
5 6to7" flour tortillas
non stick cooking spray
1 c. cold skim milk
1 3oz. pkg. vanilla sugar free instant pudding
1 8oz. pkg. cream cheese
2 c. frozen whipped topping, thawed
1oz. square semi sweet baking chocolate


Recipe

Heat oven to 350.
Combine Splenda and cinnamon.
Spray tortillas with non stick cooking spray.
Sprinkle each tortilla with a scant 1/2 tsp. cinnamon/Splenda mixture. Turn tortillas over and repeat.
Cut each tortilla into 4 wedges.
Stand rounded outside edges of each tortilla wedge in bottom of muffin cup, curling sides in to fit the cup.
(Note: when you have the tortillas in the muffin cups, the point will be standing up above the pan.)
Bake 10 minutes or until crisp and lightly browned. Cool in pan.
Pour milk into large mixing bowl and add the pudding mix. Beat until well blended.
Beat in cream cheese until smooth.
Gently stir in whipped topping.
Refrigerate until chilled, at least 1 hour.
When ready to serve, fill each tortilla shell with a scant 3 tbsp. of the pudding mixture, using a pastry bag or spoon.
Place chocolate in small zippered plastic bag. Microwave on HIGH for 1 minute or until chocolate is melted. Fold over top of bag tightly and snip off one tiny corner (about 1/8") from the bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts.
Refrigerate until chocolate sets, about 5 minutes.
Makes 20 servings.

Cover and freeze any leftover desserts. Thaw in refrigerator as needed.

Nutritional info per serving:
calories - 90, protein - 3 gm., fat - 4 gm., carbohydrates - 10 gm., cholesterol - 5 mg., sodium - 180 mg.
Diabetic exchanges:
Starch/Bread - 1/2, Fat - 1.