Cinnamon-Tortilla Crisp Sundae

Ingredients

• 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

Preparation

1. 1. Preheat oven to 450°.
2. 2. 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.
3. 3. 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.
4.  
5. Young Chefs can:
6. Cut tortillas into wedges using safety scissors
7. Stick tortilla crisps into sundaes
8.  
9. Older Chefs can:
10. Sprinkle tortilla wedges with cinnamon-sugar
11. Drizzle caramel topping