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Mexican Hot Fudge Sundae Bowls

Photo: Greg Dupree; Styling: Claire Spollen


Serves 4 (serving size: 1 sundae)

To prepare this decadent dessert, spoon frozen yogurt into homemade tortilla bowls and drizzle with chocolate sauce. 


  • 4 (6-inch) corn tortillas
  • 1 tablespoon sugar
  • 3/4 teaspoon ground cinnamon
  • Cooking spray
  • 2 ounces semisweet chocolate chips
  • 2 tablespoons whole milk
  • 1 tablespoon corn syrup
  • 1 1/2 teaspoons instant espresso granules
  • 2 cups dulce de leche low-fat frozen yogurt
  • 1 teaspoon flake salt

Nutrition Information

  • calories 305
  • fat 7.2 g
  • satfat 4.7 g
  • sodium 205 mg

How to Make It

  1. Preheat oven to 375°. Wrap tortillas in slightly dampened paper towels. Microwave at HIGH 40 seconds. Combine sugar and ground cinnamon in a bowl. Coat tortillas with cooking spray; sprinkle 1 side of each tortilla with sugar mixture. Invert a 12-cup muffin pan; place tortillas, sugar side up, in the space between 4 muffin cups. Press gently to form a bowl. Bake at 375° for 20 minutes; cool in pan. Combine chocolate chips, milk, corn syrup, and instant espresso in a metal or glass mixing bowl. Place bowl over a saucepan of simmering water, whisking until smooth. Spoon 1/2 cup frozen yogurt into each tortilla. Top each with 1 tablespoon sauce; sprinkle sundaes evenly with flake salt.