Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat the oven to 375°F. In a small bowl, stir together 1 Tbs. sugar and the cinnamon. Use a 4-inch round cookie cutter or a bowl and sharp knife to cut three circles from each tortilla. Brush both sides of each tortilla round with oil, then sprinkle each side with cinnamon sugar.

  • Press tortillas into six wells of a standard size muffin cup pan. Bake until golden and crisp, about 10 minutes. Let cool in the pan (they will crisp as they cool).

  • In a small saucepan combine blueberries, 1/4 cup water, and 1 Tbs. sugar. Cook over medium heat until the berries begin to break down, about 5 minutes. Stir in the cornstarch mixture and continue to cook until thickened and bubbly, about 2 minutes. Let cool 20 minutes.

  • To assemble, place a scoop of vanilla ice cream into each tortilla cup. Drizzle with blueberry sauce and top with strawberries. Serve immediately.

Nutrition Facts

108 calories; fat 4g; cholesterol 6mg; saturated fat 1g; carbohydrates 18g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; vitamin a 68.6IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 16.2mcg; vitamin b12 0.1mcg; sodium 102mg; potassium 75mg; calcium 40mg; iron 0.6mg.