Mexican Sombrero Dessert

8 (6- to 7-inch) tortillas
1 tablespoon vegetable oil
3 tablespoons sugar
2 1/2 teaspoons ground cinnamon, divided
Vegetable cooking spray
1/4 cup butter or margarine
1 cup firmly packed brown sugar
1/3 cup Kahlua or other coffee-flavored liqueur
2 medium-size red cooking apples, cored and chopped
3/4 cup raisins
3 cups cooked rice
3/4 cup chopped walnuts
2 cups nonfat vanilla frozen yogurt
ground cinnamon or nutmeg for garnish

Brush flour tortillas with vegetable oil.

Combine sugar and 1 teaspoon cinnamon in small bowl. Sprinkle generously over each tortilla. Press each tortilla firmly into bottom of muffin tins coated with cooking spray; press edges out to form a sombrero shape. Bake in 425 degree oven 7 to 10 minutes or until brown and crisp. Remove from oven; cool.

Melt butter in large skillet over medium heat. Add brown sugar and Kahlua; stir until sugar is dissolved. Stir in apples and raisins. Cook, stirring, 2 to 3 minutes or until apples are crisp-tender. Stir in rice, walnuts, and remaining 1-1/2 teaspoons cinnamon.

To serve, place 3/4 cup rice mixture in each tortilla sombrero, top each with a 1/4 cup scoop frozen yogurt. Garnish yogurt and rim of plate with cinnamon and/or nutmeg.

Makes 8 servings
Source: USA Rice Federation