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Baked Berry Cups with Crispy Cinnamon Wedges
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Prep Time:
25 minutes
Total Time:
40 minutes
Indulge in berry cups topped with whipped cream, served with crispy tortilla wedges. Perfect for entertaining guests.
Ingredients:
  • 2 teaspoons sugar
  • 3/4 teaspoon ground cinnamon
  • Butter-flavor cooking spray
  • 1 (6-inch) balanced carb whole wheat tortilla
  • 1/4 cup sugar
  • 2 tablespoons white whole wheat flour
  • 1 teaspoon grated orange peel, if desired
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups fresh raspberries
  • About 1 cup fat-free whipped cream topping (from aerosol can)
Instructions:
  • Preheat the oven to 375°F. Mix 2 teaspoons of sugar and 1/2 teaspoon of cinnamon in a sandwich-size resealable bag. Lightly spray both sides of the tortilla with cooking spray, about 3 seconds on each side, then cut into 8 wedges. Place the wedges in the bag with the cinnamon-sugar mixture, seal the bag, and shake well to coat the wedges evenly.
  • Arrange wedges on a baking sheet and bake for 7 to 9 minutes, turning them over once, until they start to crisp up. Let them cool for about 15 minutes before serving.
  • Prepare your individual serving dishes by coating 4 (6-oz) custard cups or ramekins with cooking spray and arrange them on a cookie sheet. Combine 1/4 cup sugar, flour, orange peel, and the remaining 1/4 teaspoon cinnamon in a small bowl until well mixed. Gently coat the berries with the sugar mixture in a medium bowl and distribute evenly among the custard cups.
  • Bake for 15 minutes, then gently stir. Continue baking for an additional 5 to 7 minutes until the liquid is bubbling around the edges. Allow to cool for at least 15 minutes before serving.
  • When ready to enjoy, generously dollop each cup with 1/4 cup of fluffy whipped cream and garnish with 2 crispy tortilla wedges. Serve while warm.

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