Ingredients

1. 3 tablespoons sugar
2. 2 teaspoons ground cinnamon
3. 10 flour tortillas (6 inches)
4. 1 package (8 ounces) reduced-fat cream cheese
5. 1 cup cold fat-free milk
6. 1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
7. 2 cups reduced-fat whipped topping
8. 1/4 cup milk chocolate chips, melted

Directions

1. In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
2. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
3. Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
4. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings.