Char, I like to serve this in the spring. It makes a very pretty presentation. You can prepare the tortilla wedges a couple days in advance, as long as you store them in an airtight container - and hide them so nobody eats them up! You can also prepare the cream topping a day ahead. If you prepare the strawberries early, be sure to drain them before you spoon them onto the tortilla wedges.

STRAWBERRY NACHOS

3 cups sliced California Strawberries
1/3 cup Sugar
1/4 cup amaretto (almond flavored liqueur)
1/2 cup nonfat sour cream
1/2 cup frozen reduced-calorie whipped topping, thawed
2 Tbsp. sugar
1/8 tsp. ground cinnamon
6 (7-inch) flour tortillas, cut into 8 wedges
Butter-flavored vegetable cooking spray
2 tsp. cinnamon-sugar
2 Tbsp. sliced almonds, toasted
2 tsp. shaved semi-sweet chocolate

Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes. Drain, reserving juice for another use.

Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.

Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar.

Bake at 400 degrees for 7 minutes or until crisp. Cool on wire rack.

To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate.

Servings: 6