Ingredients
For the tortillas:
- 6 corn tortillas
- 2 tablespoons melted butter
- 3 tablespoons granulated sugar
- 1 heaping teaspoon ground cinnamon
For the whipped cream:
- 8 oz whipped cream
- 1 cup Greek yogurt (I used 0% Fage)
- 3 tablespoons granulated sugar
- Strawberries
- Raspberries
- Blueberries
Instructions
- Preheat the oven to 375F degrees.
- In small bowl mix together 3 tablespoons sugar plus heaping teaspoon of ground cinnamon and mix together.
- Place corn tortillas on a baking sheet. Brush each one with some melted butter and sprinkle with cinnamon-sugar mixture. Bake in hot oven for 15 minutes until crispy. (Will crisp up as they cool). Remove from oven and let cool completely.
- While tortillas are cooling make the whipped cream by placing whipping cream, Greek yogurt and 3 tablespoons sugar in a large bowl. Using a hand mixer with the whisk attachment, beat on medium-high until airy and thick. About 5 minutes.
- To serve, divide the whipped cream mixture among the cooled tortillas and top with fresh berries.