Southwest Chocolate Stack-Ups

These are a little bit of work, but they are very tasty. Given that the same amount of work makes enough for 2 or 12, these would make a good party dessert. Additionally, this dessert works best when made ahead of time, and assembled right before serving.

Another part trick might be to make these as a single layer desserts.


1/2 cup chocolate syrup (such as Hershey's)
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup sugar, divided
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon unsweetened cocoa (such as Hershey's)
1/4 teaspoon ground cinnamon
6 (6-inch) flour tortillas, each cut into 4 wedges
Cooking spray
2 cups sliced fresh strawberries


Preheat oven to 350°.

Place chocolate syrup, cream cheese, 1/4 cup sugar, and vanilla in a medium bowl, and beat with a mixer at medium speed until well blended. Add whipped topping, stirring until well blended. Cover and chill.

Combine 1/4 cup sugar, cocoa, and cinnamon in a small bowl. Place tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan, and cool on a wire rack.

Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Repeat procedure with remaining tortillas, cheese mixture, and strawberries.

NOTE: Assemble just before serving.



--Adapted from Cooking Light magazine