Hearts and Cherries
2 flour tortillas (10-inch)
Butter-flavored cooking spray
2 tablespoons sugar
1/2 teaspoon unsweetened cocoa powder
1 pitted dark sweet cherries, well drained
1/2 cup black spreadable fruit
1 cup butter-pecan or butter-brickles ice cream
1/2 cup whipping cream, whipped
Preheat oven to 350 F. Cut each tortilla into six wedges. Fold each
tortilla wedge wedge in half lengthwise use scissors to trim the top edge
to form a heart shape. Open hearts and place them close together on an
ungreased baking sheet. Coat hearts lightly with cooking spray, sprinkle
gently with a mixture of sugar and cocoa powder. Bake for 8 to 10 minutes
or until lightly browned. Cool on a warmed rack.
For cherry sauce; combine drained cherries and spreadable fruit in a small
saucepan or in a microwave safe bowl. heat through over low heat or in a
microwave oven on 100% power (high) for 1 minute. To serve, place one
tortilla heart on each of four dessert plates. Spoon some cherry sauce on
top. Top with several small scoops of ice cream, with another heart and
with a dollop of whipped cream. Cover with a third tortilla heart. Pass
remaining cherry sauce.
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