16 ounces organic strawberries, stems removed and diced
10 ounces organic blueberries
Instructions
To prepare the Cinnamon Tortilla Chips:
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 cinnamon and 1½ tablespoons sugar over each chip.
To prepare the Coconut Cream:
In a large mixing bowl, add the Neufchâtel, coconut milk, vanilla extract, and ⅓ cup sugar. Use a hand mixer to blend for about two minutes, or until the mixture is smooth and creamy.
To assemble the Dessert Nachos:
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.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2012/06/30/red-white-and-blue-dessert-nachos-with-fresh-berries-and-coconut-cream/