I found this recipe in an old issue of the magazine "Light & Tasty" from Taste of Home's. Just from the picture they had in the magazine, I wanted to check it out to see how it would taste. The lady that contributed the recipe said that she found this recipe for her mom who suffers from Diabetes, the recipe is low in sugar and fat. The dessert is so good, you really can't tell that is fat free (I used mostly fat-free ingredients when I made it).
3 tbsp sugar
2 tbsp ground cinnamon
10 flour tortillas (6 inches)
1 pkg (8 oz) reduced-fat or fat free cream cheese
1 c cold fat-free milk
1 pkg (1 oz) sugar-free instant white chocolate or vanilla pudding mix
2 c reduced-fat or fat free whipped topping (8oz tub)
1/4 c milk chocolate chips, melted or chocolate ice cream topping
In a small bowl combine the sugar and cinnamon. Coat each tortilla with nonstick cooking spray; sprinkle cinnamon and sugar. Repeat on the other side. Cut each cinnamon/sugar coated tortillas in 4 wedges. To make dessert cups, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Grab a second wedge and place it in the muffin cup allowing bottom and sides to overlap. Bake at 350 degrees for 10 minutes, then let cool.
Beat cream cheese in a mixing bowl until smooth. In another bowl, whisk milk and pudding mix for 2 minutes or until thickened. Add to cream cheese; beat on low until blended. Fold in whipped topping, cover and refrigerate for 1 hour.
Carefully remove tortilla cups from muffin cups and pipe or spoon about 3 tablespoons filling into each cup. Drizzle with melted chocolate and place in refrigerator for a few minutes so the chocolate is set.