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Strawberry Nachos



  • 3 cups sliced California strawberries
  • 1/3 cup granulated sugar
  • 1/4 cup amaretto (almond flavored liqueur)
  • 1/2 cup nonfat sour cream
  • 1/2 cup frozen reduced-calorie whipped topping, thawed
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon ground cinnamon
  • 6 (7-inch) flour tortillas, cut into 8 wedges
  • Butter-flavored vegetable cooking spray
  • 2 teaspoons cinnamon-sugar
  • 2 tablespoons sliced almonds, toasted
  • 2 teaspoons shaved semisweet chocolate


  1. Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well.
  2. Cover and chill for 30 minutes.
  3. Drain, reserving juice for another use.
  4. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well.
  5. Cover and chill.
  6. Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar.
  7. Bake at 400 degrees F for 7 minutes or until crisp.
  8. Cool on wire rack.
  9. To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture.
  10. Sprinkle with almonds and chocolate.

Yield: 6 servings

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