Maple-Pecan Sundaes with Cinnamon Crisps

Maple-Pecan Sundaes with Cinnamon Crisps Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Vary the nuts to your kids' preferences--walnuts or almonds would be equally tasty.


Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 303
Fat 6.7 g
Satfat 1.5 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 11.5 g
Carbohydrate 49.7 g
Fiber 0.8 g
Cholesterol 10 mg
Iron 0.2 mg
Sodium 203 mg
Calcium 21 mg


2 (8-inch) flour tortillas
2 teaspoons butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
2 cups vanilla fat-free frozen Greek yogurt
2 tablespoons maple syrup
8 teaspoons chopped pecans, toasted
4 mint sprigs (optional)


1. Preheat oven to 400°.

2. Brush both sides of tortillas with butter. Combine sugar and cinnamon in a bowl; sprinkle evenly on both sides of tortillas. Cut each tortilla into 8 wedges. Place tortilla wedges on a large baking sheet. Bake at 400° for 8 minutes or until crisp.

3. Combine yogurt and syrup in a bowl. Spoon 1/2 cup yogurt mixture into each of 4 bowls; top each with 2 teaspoons pecans. Serve each with 4 crisps. Garnish with mint, if desired.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

April 2013
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