INGREDIENTS

  • 1 WHOLE WHEAT TORTILLA
  • OLIVE OIL
  • 1/3 CUP RICOTTA
  • PINCH OF CINNAMON
  • 1 TBSP NUTELLA®
  • 2 TBSP MANGO, DICED
  • 2 TBSP BLACK BERRIES
  • 2 TBSP RASPBERRIES
  • 1 TSP PUMPKIN SEEDS

SERVE THIS RECIPE WITH 1 CUP (250 ML) OF MILK AND 1/2 CUP (125ML) OF ADDITIONAL CHOPPED FRUIT FOR A BALANCED MEAL.

SERVES: 1

DIRECTIONS

  1. PREHEAT OVEN TO 325F.
  2. USING A KNIFE, CUT TORTILLA INTO A 5X5-INCH SQUARE. BRUSH BOTH SIDES WITH OLIVE OIL AND PLACE INTO A LARGE MUFFIN TIN, CREATING A CUP.
  3. PLACE IN THE OVEN AND BAKE FOR 12-15 MINUTES OR UNTIL CRISP AND GOLDEN. REMOVE FROM THE OVEN AND LET COOL.
  4. IN A SMALL BOWL, MIX RICOTTA WITH THE CINNAMON.
  5. FILL THE CUP WITH THE RICOTTA MIXTURE, THEN SPOON NUTELLA® ON TOP.
  6. IN ANOTHER SMALL BOWL, GENTLY MIX THE FRUIT.
  7. GARNISH THE TORTILLA CUP WITH THE MIXED FRUIT, LAYING SOME ON TOP AND AROUND THE DISH. FINISH WITH SOME PUMPKIN SEEDS!