Mexican Sombrero Dessert

Description
Makes 8 servings.

Ingredients

 * 8 x 6- to 7-inch tortillas
 * 1 tablespoon vegetable oil
 * 3 tablespoons Sugar
 * 2½ teaspoons ground cinnamon, divided
 * Vegetable cooking spray
 * ¼ cup butter or margarine
 * 1 cup firmly packed brown sugar
 * ⅓ cup Kahlua or other coffee-flavored liqueur
 * 2 medium-size red cooking Apples, cored and chopped
 * ¾ cup Raisins
 * 3 cups cooked rice
 * ¾ cup chopped walnuts
 * 2 cups nonfat vanilla frozen yogurt
 * ground cinnamon or nutmeg for garnish

Directions

 * 1) Brush flour tortillas with vegetable oil.
 * 2) 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.
 * 3) 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 1½ teaspoons cinnamon.
 * 4) To serve, place ¾ cup rice mixture in each tortilla sombrero, top each with a ¼ cup scoop frozen yogurt. Garnish yogurt and rim of plate with cinnamon and/or nutmeg.