Red, White, and Blue Dessert Nachos (With Fresh Berries and Coconut Cream)
Recipe type: Clean Eating Dessert
Total Time: 25 minutes
Prep: 15 minutes
Cook: 10 minutes
Yield: 8 servings
  • 8 organic 100% whole wheat flour tortillas
  • 1 tablespoon organic canola oil
  • 1½ tablespoons plus ⅓ cup organic cane sugar
  • 1½ tablespoons cinnamon
  • 8 ounces organic Neufchâtel low-fat cream cheese
  • ½ cup coconut milk
  • 2 teaspoons vanilla extract
  • 16 ounces organic strawberries, stems removed and diced
  • 10 ounces organic blueberries
To prepare the Cinnamon Tortilla Chips:
  1. Preheat oven broiler.
  2. Use a star-shaped cookie cutter to cut star "chips" from each tortilla. Or just use a knife to cut tortillas into small triangles.
  3. Place one layer of chips (they should not overlap) on a parchment-lined baking sheet. Brush each chip with canola oil.
  4. Toast under the broiler for about 5 minutes. When chips turn lightly golden, remove from the oven.
  5. Immediately sprinkle cinnamon and 1½ tablespoons sugar over each chip.
To prepare the Coconut Cream:
  1. 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:
  1. 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.
Nutrition Information
Serving size: 8 Calories: 373 Fat: 20.5g Saturated fat: 9.5g Carbohydrates: 42.8g Sugar: 18.6g Sodium: 237mg Fiber: 6g Protein: 6.2g Cholesterol: 31mg
Recipe by Jen Elizabeth's Journals at