Maple-Pecan Sundaes with Cinnamon Crisps

Photo: Brian Woodcock; Styling: Cindy Barr

Vary the nuts to your kids' preferences--walnuts or almonds would be equally tasty.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 6.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.5g
  • Carbohydrate: 49.7g
  • Fiber: 0.8g
  • Cholesterol: 10mg
  • Iron: 0.2mg
  • Sodium: 203mg
  • Calcium: 21mg


  • 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. 1. Preheat oven to 400°.
  2. 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. 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.
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