DESSERT CHOCOLATE AND CINNAMON TORTILLA BOWLS
Living in Arizona, tortillas are a major component of our diet. Chips, tacos, burritos, enchiladas, corn tortilla or flour, we can’t get our fill of them. Recently I was introduced to cinnamon and chocolate flavored tortillas from Mi Hacienda Foods. At first, I just heated them in the microwave until soft and flexible, spread them with a little honey, and rolled them up like a rolled taco. It was a quick and tasty late evening snack. But now I need something a little fancier for an office potluck. The only prize for best dessert is bragging rights, but I think these mousse filled chocolate and cinnamon tortillas bowls will have them talking all week. Quick and easy to make, these tortilla bowls can also be filled with ice cream for an elegant dessert without much work.
Chocolate Strawberry Mousse in a Chocolate Tortilla Bowl
- 8 Chocolate tortillas
- 2 TBSP margarine or butter, melted
- 2 oz fat-free cream cheese, softened
- 1 can (21oz) strawberry pie filling
- ¾ cup Almond Breeze or fat-free milk
- 1 TBSP Hershey’s Chocolate syrup
- 3 cups reduced fat Cool Whip, divided
Pumpkin Mousse in a Cinnamon Tortilla Bowl
- 8 Cinnamon tortillas
- 2 TBSP margarine or butter, melted
- 2 oz fat-free cream cheese, softened
- 1 can (15oz) pumpkin, solid pack
- ¾ cup Almond Breeze or fat-free milk
- 2 tsp pumpkin pie spice
- 3 cups reduced fat Cool Whip, divided
TORTILLA BOWL INSTRUCTIONS:
Heat oven to 400°. Gently warm tortillas in the oven or microwave , just until soft and flexible. Press each tortilla into a large muffin tin. Glaze with the melted butter. Bake in the oven for 5 – 10 minutes. Let cool.
CHOCOLATE STRAWBERRY MOUSSE INSTRUCTIONS:
Beat the cream cheese until smooth. Add the Almond Breeze and continue beating until well mixed. Add the pudding, and the Hershey’s syrup. Mix until blended. Fold in the strawberry pie filling. Stir until well blended. Finally, fold in half of the Cool Whip until smooth and blended.
PUMPKIN MOUSSE INSTRUCTIONS:
Beat the cream cheese until smooth. Add the Almond Breeze and continue beating until well mixed. Add the pudding, the pumpkin pie spice, and the canned pumpkin. Continue mixing for about 1 minute until smooth. Fold in half of the Cool Whip until well blended. 
Spoon the mixture into a tortilla bowl. Refrigerate about an hour until chilled and mixture is set. Just before serving, garnish with the remainder of the Cool Whip. Add garnishes as desired.
Disclaimer: I received free samples from Mi Hacienda as an attendee of Blended Conference.
