Red, White, And Blue Dessert Nachos

• FOR THE CHIPS:
• 8 Whole Wheat Flour Tortillas
• 1 Tablespoon Canola Oil
• 1-1/2 Tablespoon Granulated Sugar
• 1-1/2 Tablespoon Cinnamon
• FOR THE COCONUT CREAM:
• 8 ounces, weight Neufchatel Low-fat Cream Cheese
• 1/2 cups Coconut Milk
• 2 teaspoons Vanilla Extract
• 1/3 cups Granulated Sugar
• FOR THE NACHOS:
• 16 ounces, weight Strawberries, Stems Removed And Diced
• 11 ounces, weight Blueberries

1. For the cinnamon tortilla chips:
2. Preheat oven broiler. Use a star-shaped cookie cutter to cut star "chips" from each tortilla. Or just use a knife to cut tortillas into small triangles. Place one layer of chips (they should not overlap) on a parchment-lined baking sheet. Brush each chip with canola oil. Toast under the broiler for about 5 minutes. When chips turn lightly golden, remove from the oven. Immediately sprinkle sugar and cinnamon over each chip.
3. For the coconut cream:
4. In a large mixing bowl, add the Neufchatel, coconut milk, vanilla extract, and sugar. Use a hand mixer to blend for about 2 minutes, or until the mixture is smooth and creamy.
5. To assemble the nachos:
6. Place several cinnamon tortilla chips on a serving plate. Top with plenty of fresh blueberries and diced strawberries. Drizzle the coconut cream all over the top.

flour tortillas, canola oil, sugar, cinnamon, coconut cream, cream cheese, coconut milk, vanilla, sugar, nachos, weight strawberries, weight blueberries

Taken from tastykitchen.com/recipes/holidays/red-white-and-blue-dessert-nachos/ (may not work)