An entire package of 10 tortillas may be prepared and stored in an airtight container for future use; if using all 10, then triple the amounts of butter, cinnamon, and sugar. The tortilla crisps make a nice accompaniment to yogurt as well.
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 (8-inch) whole-wheat flour tortillas, each cut into 6 wedges
1 tablespoon butter, melted
1/3 cup fat-free caramel topping
3 cups vanilla light ice cream
How to Make It
Preheat oven to 450°.
Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with cinnamon-sugar mixture. Bake at 450° for 2 to 3 minutes on each side or until lightly browned.
Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over ice cream in each bowl. Serve each sundae with 3 tortilla wedges.