Recipe
Appetizer
Berry Nachos
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. sliced strawberries | ||
| 1 c. raspberries | ||
| 1 c. blackberries | ||
| ¼ c. Hy-Vee sugar | ||
| ½ c. fat-free sour cream | ||
| ½ c. Hy-Vee fat-free whipped topping, thawed | ||
| 1 tbsp. Hy-Vee sugar | ||
| ⅛ tsp. Hy-Vee ground cinnamon | ||
| 2 tbsp. Hy-Vee sugar | ||
| ¼ tsp. Hy-Vee cinnamon | ||
| 6 (7-inch) Hy-Vee flour tortillas, cut into 8 wedges | ||
| Butter-flavored vegetable cooking spray | ||
| 4 tbsp. Hy-Vee mini chocolate chips |
Directions
- Combine strawberries, raspberries, blackberries and 1/4 cup sugar in a bowl. Cover and chill 30 minutes.
- Combine sour cream, whipped topping, 1 tablespoon sugar and 1/8 teaspoon cinnamon, stirring well. Set aside.
- Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon. Arrange tortilla wedges on a baking sheet, spray with cooking spray and sprinkle with sugar-cinnamon mixture. Bake at 400 degrees for 7 minutes or until crisp.
- To assemble, layer tortilla wedges and top with berry mixture, sour cream mixture and chocolate chips.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 55g
- Protein: 6g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 10%