Raspberry Cream Tostadas

1 serving butter-flavor cooking spray
4 (99% fat-free) burrito-size flour tortillas
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup lite whipped topping
1 cup sweetened frozen red raspberries, partially
    thawed or 1 cup fresh raspberries

Heat oven to 350 degrees F.

Using a 3-inch cookie cutter, cut 3 circles from each tortilla for a total of 12 circles. Discard tortilla scraps. Place tortilla circles on an ungreased cookie sheet; coat lightly with butter-flavored cooking spray.

Combine sugar and cinnamon in a cup; sprinkle over tortillas. Bake until crisp, about 10 to 12 minutes; remove from oven and let cool.

Gently fold whipped topping into raspberries.

Arrange 1 tortilla circle on each of 4 plates. Top each with 1/4 cup of raspberry mixture; top each with a second tortilla circle. Layer each with an additional 1/4 cup of raspberry mixture; top each with a remaining tortilla circle.

Yields 1 tostada per serving. (Note: You can bake the cinnamon-sugar tortilla layers in advance to save on last-minute preparation time.)

Servings: 4

Points: 4