Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

raspberry cream tostadas




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




1 serving butter-flavor cooking spray
4 LaTortilla Factory 99% Fat-Free Burrito-Size Flour Tortilla(s), or similar product
1 Tbsp sugar
1/4 tsp ground cinnamon
1 cup lite whipped topping
1 cup sweetened frozen red raspberries, partially thawed or 1 cup fresh raspberries




Recipe



Preheat oven to 350°F.


Using a 3-inch cookie cutter, cut 3 circles from each tortilla for a total of 12 circles. Discard tortilla scraps.


Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray.


Combine sugar and cinnamon in a cup; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and cool.


Gently fold whipped topping into raspberries.


Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of raspberry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of raspberry mixture; top each with a remaining tortilla circle. Yields 1 tostada per serving. (Note: You can bake the cinnamon-sugar tortilla layers in advance to save on last-minute preparation time.)