1. In a small bowl stir together sour cream, dessert topping, liquid sweetener, and ⅛ teaspoon cinnamon; cover and chill.
  2. Meanwhile, cut each tortilla into 8 wedges.
  3. Arrange wedges on 2 baking sheets.
  4. Lightly spray wedges with nonstick coating.
  5. In a small bowl stir together sugar and ⅛ teaspoon cinnamon; sprinkle over tortilla wedges.
  6. Bake in a 400 degree f oven about 5 minutes or until crisp.
  7. Cool completely on a wire rack.
  8. To serve, place 8 tortilla wedges on each of 6 dessert plates.
  9. Top with raspberries and/or blackberries and sour cream mixture.
  10. Sprinkle with almonds and grated chocolate.
  11. Makes 6 servings.
Community content is available under CC-BY-SA unless otherwise noted.