Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 2 tablespoons sugar or sugar substitute* equivalent to

  3. 2 tablespoons sugar

  4. 1/4 teaspoon ground cinnamon

  5. 3 6 - 7 inches whole wheat flour tortillas

  6. 1/2 cup light tub-style cream cheese, softened

  7. 1/3 cup light dairy sour cream

  8. 1 teaspoon finely shredded orange peel

  9. 1/4 cup orange juice

  10. 2 cups chopped assorted melon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside. In a small bowl , combine 1 tablespoon of the sugar and the cinnamon. Lightly coat both sides of each tortilla with nonstick cooking spray. Sprinkle both sides of each tortilla lightly with the sugar mixture. Cut each of the tortillas into eight wedges. Place wedges in a single layer on prepared baking sheet. Bake for 6 to 8 minutes or until lightly browned and crisp, turning once halfway through baking. (Tortilla wedges will continue to get crisp as they cool.)

  2. Meanwhile, in a small bowl, combine cream cheese , sour cream, orange peel, 2 tablespoons of the orange juice, and the remaining 1 tablespoon sugar. Whisk until smooth. Set aside. In a medium bowl, combine melon and the remaining 2 tablespoons orange juice.

  3. To serve, divide tortilla wedges among six dessert plates . Spoon melon mixture onto tortilla wedges. Spoon cream cheese mixture atop fruit. Makes 6 servings.


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