Tortilla Fruit Cups
1 fresh peach, chopped
½ cup fresh raspberries
½ cup fresh blueberries
2 tablespoons sugar, divided
½ teaspoon ground cinnamon
6 flour tortillas (6”)
¾ cup thawed whipped topping
Preheat oven to 400. Toss fruit with one tablespoon sugar; refrigerate until ready to use. Mix remaining sugar and cinnamon. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugar-sides up, into 6 muffin pan cups. Bake 10-12 minutes or until crisp. Remove from muffin pan to wire racks and cool completely. Fill tortilla cups with whipped topping and fruit mixture just before serving.
