|Serving Size: 1 Taco||Servings Per Recipe: 16|
|Amount Per Serving|
|Calories||60||Calories from fat||-|
|Total Fat||1.5g||Saturated Fat||0.5g|
|Total Carbs||13g||Dietary Fiber||1g|
Preheat oven to 375℉.
Use a 3½” round cutter to cut rounds from tortillas. You should be able to get 4 rounds per tortilla.
Brush 1 side of each tortilla with butter. On a plate mix together cinnamon, Sweet’N LowⓇ, and salt, and sprinkle buttered side of tortillas with mixture.
Turn a muffin tin upside down. Fold tortillas into taco shapes with cinnamon on outside, and place between muffin cups so they stand upright. Bake until crisp, 10-15 minutes.
While taco shells bake, in a medium saucepan over medium heat combine apples, lemon juice, Sweet’N Low, cinnamon, and ¼ cup water. Cook, stirring, until apples are just tender, about 5 minutes. Stir in cornstarch mixture and boil 1 minute, until thickened.
To serve, fill taco shells with apple pie mixture and top with whipped topping.