Preheat oven to 400°.

Lightly brush both sides of each tortilla with melted butter.

In a small bowl, stir together sugar and ⅛ teaspoon cinnamon; sprinkle over tortillas.

Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.

To serve, divide tortilla wedges among six dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate.


  • (8 inch) plain or whole wheat flour tortillas
  • 250.00 ml Liberte Cuisine Creme Fraiche 40% M.F (Save on Foods)
  • 1 teaspoon vanilla
  • ⅛ teaspoon ground cinnamon
  • 3 cups fresh raspberries and/or blackberries
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon grated organic dark chocolate