These are SOOOO good and another creation from the Taste of Home Cooking Magazine.
1 Tablespoon Brown Sugar
1/4 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
4 Flour Tortillas (8 Inches)
1 Package (8 Ounces) Reduced-Fat Cream Cheese, Softened
4 Tablespoons Sugar
2 Tablespoons Fat-Free Milk
1/2 Teaspoon Almond Extract
1 Cup Fresh Raspberries
In a bowl; combine the brown sugar, cinnamon and nutmeg; set aside.
Cut tortillas with a 3-1/2 inch biscuit cutter (Or use the top of a glass to cut circles)
Brush both sides of tortilla with warm water.
Spray tops with cooking spray; sprinkle with brown sugar mixture.
Press into un-greased muffin cups
Bake at 350 degrees for 12-15 minutes or until lightly browned.
Cool in pans on wire racks.
In a small bowl; combine the cream cheese, sugar, milk, and almond extract; mix well.
Spoon into tortilla shells and top with raspberries.