Cinnamon-Tortilla Crisp Sundae

• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 3 (8-inch) whole-wheat flour tortillas, each cut into 6 wedges
• 1 tablespoon butter, melted
• 1/3 cup fat-free caramel topping
• 3 cups vanilla light ice cream

1. Preheat oven to 450u0b0.
2. Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with cinnamon-sugar mixture. Bake at 450u0b0 for 2 to 3 minutes on each side or until lightly browned.
3. Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over ice cream in each bowl. Serve each sundae with 3 tortilla wedges.
4. Young Chefs can:
5. Cut tortillas into wedges using safety scissors
6. Stick tortilla crisps into sundaes
7. Older Chefs can:
8. Sprinkle tortilla wedges with cinnamon-sugar
9. Drizzle caramel topping

sugar, ground cinnamon, flour tortillas, butter, caramel topping, vanilla light ice cream

Taken from www.myrecipes.com/recipe/cinnamon-tortilla-crisp-sundae (may not work)