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Red, White, and Blue Dessert Nachos
Submitted by The Scrumptious Pumpkin on June 29, 2012 in Fourth of July, Holidays
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- FOR THE CHIPS:
- 8 Whole Wheat Flour Tortillas
- 1 Tablespoon Canola Oil
- 1-½ Tablespoon Granulated Sugar
- 1-½ Tablespoon Cinnamon
- FOR THE COCONUT CREAM:
- 8 ounces, weight Neufchâtel Low-fat Cream Cheese
- ½ cups Coconut Milk
- 2 teaspoons Vanilla Extract
- ⅓ cups Granulated Sugar
- FOR THE NACHOS:
- 16 ounces, weight Strawberries, Stems Removed And Diced
- 11 ounces, weight Blueberries
Preparation Instructions
For the cinnamon tortilla chips:
Preheat oven broiler. Use a star-shaped cookie cutter to cut star “chips” from each tortilla. Or just use a knife to cut tortillas into small triangles. Place one layer of chips (they should not overlap) on a parchment-lined baking sheet. Brush each chip with canola oil. Toast under the broiler for about 5 minutes. When chips turn lightly golden, remove from the oven. Immediately sprinkle sugar and cinnamon over each chip.
For the coconut cream:
In a large mixing bowl, add the Neufchâtel, coconut milk, vanilla extract, and sugar. Use a hand mixer to blend for about 2 minutes, or until the mixture is smooth and creamy.
To assemble the nachos:
Place several cinnamon tortilla chips on a serving plate. Top with plenty of fresh blueberries and diced strawberries. Drizzle the coconut cream all over the top.
