3/4 cup fat-free or light dairy sour cream
3/4 cup frozen light whipped dessert topping, thawed
1 tsp vanilla
1/8 tsp ground cinnamon
3 8-inch plain or whole wheat flour tortillas
1 tbsp melted butter
2 tsp sugar
1/8 tsp ground cinnamon
3 cups fresh raspberries and/or blackberries
2 tbsp sliced almonds, toasted
1 tbsp grated semisweet chocolate

Preheat oven to 400° F. In a small bowl, stir together the sour cream, whipped dessert topping, vanilla, and cinnamon. Cover and chill. Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir sugar and cinnamon together and sprinkle over the tortillas. Cut each tortilla into 8 wedges and arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely. When ready to serve, divide the tortilla wedges among six dessert plates and top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate. Serves 6.

Nutritional Information: 229 calories (33.0% calories from fat); 8g fat; 5g protein; 34g carbohydrate; 6g dietary fiber; 7mg cholesterol; 205mg sodium.