Ingredients
Units
Scale
- Cake:
- 12 corn tortillas
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 4 ounces light cream cheese, softened
- 1/3 cup vanilla Greek yogurt ( I like Siggi's since it's lower in sugar)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1/4 cup unsweetened vanilla almond milk
- zest of 1/2 lemon
- Topping:
- 2 cups frozen wild blueberries
- juice from 1/2 lemon
- 2 tablespoons water
Instructions
- In a small bowl, combine sugar and cinnamon. Set aside.
- On a large sheet tray, spread out corn tortillas. Spray lightly with cooking spray, and sprinkle with cinnamon sugar mixture.
- Turn tortillas over and repeat.
- In a large bowl, add cream cheese, yogurt, milk, vanilla, sugar, and lemon zest.
- Beat with hand mixer until light and fluffy. ~ 3 minutes.
- Place one tortilla on serving plate.
- Top with a spoonful of cream cheese mixture, and spread evenly.
- Repeat with remaining tortillas, leaving the top without filling.
- Refrigerate for at least one hour to set.
- In a small saucepan, add frozen blueberries, lemon juice and water, and heat on high.
- Bring mixture to a boil, and cook until thickened. ~3-5 minutes.
- Remove cake from refrigerator and top with blueberry sauce before serving.
- Prep Time: 90 mins
- Category: Dessert