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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Combine sour cream, dessert topping, vanilla and 1/8 teaspoon cinnamon in a small bowl. Cover and chill while preparing tortillas.
Lightly brush both sides of each tortilla with melted butter. Stir together sugar and the remaining 1/8 teaspoon cinnamon in a small bowl; sprinkle over tortillas. Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.
To serve, divide tortilla wedges among six dessert plates. Top with raspberries (and/or blackberries) and sour cream mixture. Sprinkle with almonds and grated chocolate.