Mexican Un-fried Ice Cream

Total Time: 2 hrs 12 mins Preparation Time: 2 hrs Cook Time: 12 mins

Ingredients

• Servings: 6
• 4 low-fat cinnamon graham crackers (use 4 whole sheets)
• 3 cups edy's fat free no sugar added vanilla ice cream
• 6 fajita size 98% fat free tortillas
• 1 cup splenda granular
• 1 teaspoon cinnamon
• 3 tablespoons warm honey
• butter-flavored cooking spray

Recipe

• 1 measure out 6 (1/2 cup each) mounds of ice cream and place on a cookie sheet covered in wax paper.
• 2 freeze for at least 2 hours or overnight.
• 3 crush the graham crackers into a small bowl.
• 4 with clean hands, warm each mound of ice cream slightly, and then roll into graham cracker crumbs, covering the surface completely.
• 5 at the same time, you want to try and make the mounds a little more round.
• 6 work quickly so you don't melt the ice cream.
• 7 place the ice cream back onto the wax paper and return to the freezer for at least 2 more hours.
• 8 in the meantime, preheat the oven to 350 degrees.
• 9 in a small bowl, mix the splenda and cinnamon together.
• 10 lightly spray each tortilla with the nonstick cooking spray, and then sprinkle each tortilla generously with the cinnamon mixture.
• 11 turn the tortillas over and repeat.
• 12 place the tortillas on a cookie sheet and bake for 8 minutes, then turn each tortilla over and continue baking until the tortillas are crisp and lightly browned.
• 13 if you aren't serving these right away, let them cool, and then wrap them in foil for later.
• 14 you can just heat them in the microwave for 15-20 seconds when ready to serve.
• 15 to serve: place 1 mound of prepared ice cream on top of each tortilla and drizzle each with 1/2 tablespoon of warm honey.
• 16 if you don't like honey, you could substitute 1/2 tablespoon hershey's light chocolate syrup without changing the points any.
• 17 per serving: 284 calories; 1g fat (3.1% calories from fat); 9g protein; 63g carbohydrate; 11g dietary fiber; 0mg cholesterol; 348mg sodium. exchanges: 0 grain (starch); 0 fat. wwp: 5.