Fresh Fruit Nachos with Blueberry Dipping Cream

A refreshingly light and uncomplicated finish to any meal!

NACHO CHIPS

• 8 6-inch (15-cm) flour tortillas
• 1 cup sugar
• 2 tsp vanilla sugar
• 2 tsp cinnamon
• ¹⁄₃ cup oil

BLUEBERRY DIPPING CREAM

• 1 16-oz (450-g) container pareve whipping cream
• 1 21-oz (595-g) can blueberry pie filling
• 1 7¹⁄₂-oz (210-g) jar Marshmallow Fluff

FOR SERVING

• fresh fruit of choice (blueberries, strawberries, sliced kiwi, diced mango, etc.)
• chocolate syrup, for drizzling

1. Preheat oven to 350°F (175°C).
2. Line three baking sheets with parchment paper. Place three tortillas on each sheet. Brush each tortilla with oil.
3. Combine sugars and cinnamon in a small bowl. Sprinkle half the sugar mixture generously over the tortillas. Turn each tortilla over and brush with oil again. Sprinkle with remaining sugar mixture.
4. Slice each tortilla into 8 wedges with a sharp knife or pizza cutter. Bake on the center rack of your oven for 8–12 minutes or until lightly golden. Allow to cool. Store in an airtight container or ziplock bag for up to a week.
5. To prepare the dipping cream: Beat the pareve whipping cream in a large mixing bowl until stiff peaks form. Add the blueberry pie filling and Marshmallow Fluff and mix until completely combined.
6. To serve, spread the nachos on a platter and top with fresh fruit. Serve the dipping cream in a small bowl alongside them or dolloped over the nachos. Drizzle nachos with chocolate syrup, and enjoy! Alternatively, serve as individual portions.

(Originally featured in Family Table, Issue 709)