Strawberry Dessert Nachos
|Sliced strawberries||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Amaretto||1⁄4 Cup (4 tbs) (Almond Flavored Liqueur)|
|Fat free sour cream||1⁄2 Cup (8 tbs)|
|Frozen reduced calorie whipped topping||1⁄2 Cup (8 tbs), thawed|
|Ground cinnamon||1⁄8 Teaspoon|
|7 inch flour tortillas||6|
|Butter flavored vegetable cooking spray||1|
|Cinnamon sugar||2 Teaspoon|
|Sliced almonds||2 Tablespoon, toasted|
|Shaved semi sweet chocolate||2 Teaspoon|
Combine first 3 ingredients in a bowl; stir well.
Cover and chill 30 minutes.
Drain, reserving juice for another use.
Combine sout cream and next 3 ingredients in a bowl; stir well.
Cover and chill.
Preheat oven to 400°.
Cut each tortilla into 8 wedges.
Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray.
Sprinkle wedges evenly with cinnamon-sugar.
Bake at 400° for 7 minutes or until crisp.
Cool on a wire rack.
Place 8 tortilla wedges on each of six dessert plates; top each serving with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture.
Divide almonds and chocolate evenly between nachos.