Apple Pie Dessert Tacos

Ingredients

Taco Shells

• 4 burrito-size flour tortillas
• 1 tablespoon spreadable butter with canola oil, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons Sweet’N Low 8oz. Box or 10 packets of Sweet’N Low
• ⅛ teaspoon salt

Apple Pie Filling

• 2 large Granny Smith apples, peeled, cored, and diced
• 1 tablespoon lemon juice
• 2 teaspoons Sweet’N Low 8oz. Box or 10 packets of Sweet’N Low
• 1 teaspoon ground cinnamon
• 2 teaspoons cornstarch mixed with 1 tablespoon cold water
• Fat-free whipped topping

Preparation

Taco Shells

Preheat oven to 375℉.

Use a 3½” round cutter to cut rounds from tortillas. You should be able to get 4 rounds per tortilla.

Brush 1 side of each tortilla with butter. On a plate mix together cinnamon, Sweet’N LowⓇ, and salt, and sprinkle buttered side of tortillas with mixture.

Turn a muffin tin upside down. Fold tortillas into taco shapes with cinnamon on outside, and place between muffin cups so they stand upright. Bake until crisp, 10-15 minutes.

Apple Pie Filling

While taco shells bake, in a medium saucepan over medium heat combine apples, lemon juice, Sweet’N Low, cinnamon, and ¼ cup water. Cook, stirring, until apples are just tender, about 5 minutes. Stir in cornstarch mixture and boil 1 minute, until thickened.

To serve, fill taco shells with apple pie mixture and top with whipped topping.