Lunch: Mexican Hot Fudge Sundae Bowls Recipe | Myrecipes

Recipe by Robin Bashinsky To prepare this decadent dessert, spoon frozen yogurt into homemade tortilla bowls and drizzle with chocolate sauce.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Mexican Hot Fudge Sundae Bowls Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 (6-inch) corn tortillas
1 tablespoon sugar
3/4 teaspoon ground cinnamon
Cooking spray
2 ounces semisweet chocolate chips
2 tablespoons whole milk
1 tablespoon corn syrup
1 1/2 teaspoons instant espresso granules
2 cups dulce de leche low-fat frozen yogurt
1 teaspoon flake salt

Instructions

Preheat oven to 375 °. Wrap tortillas in slightly dampened paper towels. Microwave at HIGH 40 seconds. Combine sugar and ground cinnamon in a bowl. Coat tortillas with cooking spray; sprinkle 1 side of each tortilla with sugar mixture. Invert a 12-cup muffin pan; place tortillas, sugar side up, in the space between 4 muffin cups. Press gently to form a bowl. Bake at 375 ° for 20 minutes; cool in pan. Combine chocolate chips, milk, corn syrup, and instant espresso in a metal or glass mixing bowl. Place bowl over a saucepan of simmering water, whisking until smooth. Spoon 1/2 cup frozen yogurt into each tortilla. Top each with 1 tablespoon sauce; sprinkle sundaes evenly with flake salt.

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