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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 68.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.6 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.0 g

View full nutritional breakdown of Cinamon crisps calories by ingredient
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Cinamon crisps

Submitted by: ANGELAMYRICK
Cinamon crisps

Introduction

These are low in calories and very good you can use a meatal cookie cutter intead of triangles for fun shapes. These are low in calories and very good you can use a meatal cookie cutter intead of triangles for fun shapes.
Number of Servings: 4

Ingredients

    Ingredients
    Butter-flavored cooking spray
    2 96 percent fat free soft-taco sized flour tortillas
    2 tablespoons sugar or splenda for even lower calories
    1/2 teaspoon ground cinnamon
    1 tablespoon margarine
    1/2 teaspoon vanilla extract
    3-3/4 inch wide Sombrero cookie cutter (or 3-3/4 inch tall cactus cutter)


Directions

Preheat the oven to 400 degrees. Lightly mist a medium metal baking rack with spray. Place it on top of a baking sheet of similar size.

Using the cookie cutter, cut 5 sombreros or cactuses from each tortilla.

Mix the sugar and cinnamon in a medium shallow bowl. Add the butter to a small microwave-safe bowl. Microwave it until just melted, about 10-30 seconds. Stir in the vanilla until well combined. Using a pastry brush, lightly brush one side of one sombrero with the butter mixture then hold it over the bowl of sugar and sprinkle it with sugar, letting any excess fall back into the bowl.

Brush the second side and sprinkle that with sugar, again letting any excess fall back into the bowl. Place it on the awaiting baking rack. Repeat with the remaining sombreros until they are all coated and place them side by side on the baking rack. Bake them for about 6 minutes for softer crisps or 8 minutes for crisper crisps.

Makes 8 crisps; 5 servings. Each (2 crisp) serving has: 56 calories, 1 g protein, 10 g carbohydrates, 1 g fat, less than 1 g saturated fat, 3 mg cholesterol, less than 1 g fiber, 110 mg sodium.



Number of Servings: 4

Recipe submitted by SparkPeople user ANGELAMYRICK.






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