Mexican Un-Fried Ice Cream

4 Low Fat Cinnamon Graham Cracker Sheets
3 Cups Edy’s Fat Free No Sugar Added Vanilla Ice Cream
6 (98% Fat Free) Fajita Size Flour Tortillas
1 Cup Splenda Granular
1 teaspoon Cinnamon
3 Tablespoons Warm Honey
Butter Flavored Non-stick Cooking Spray

Measure out 6 (1/2 Cup each) mounds of ice cream and place on a cookie sheet covered in wax paper. Freeze for at least 2 hours or overnight. Crush the graham crackers into a small bowl. With clean hands, warm each mound of ice cream slightly, and then roll into graham cracker crumbs, covering the surface completely. At the same time, you want to try and make the mounds a little more round. Work quickly so you don't melt the ice cream. Place the ice cream back onto the wax paper and return to the freezer for at least 2 more hours. In the meantime, preheat the oven to 350 degrees. In a small bowl, mix the Splenda and cinnamon together. Lightly spray each tortilla with the nonstick cooking spray, and then sprinkle each tortilla generously with the cinnamon mixture. Turn the tortillas over and repeat. Place the tortillas on a cookie sheet and bake for 8 minutes, then turn each tortilla over and continue baking until the tortillas are crisp and lightly browned. If you aren't serving these right away, let them cool, and then wrap them in foil for later. You can just heat them in the microwave for 15-20 seconds when ready to serve. To Serve: Place 1 mound of prepared ice cream on top of each tortilla and drizzle each with 1/2 tablespoon of warm honey. If you don't like honey, you could substitute 1/2 tablespoon Hershey's Light Chocolate Syrup without changing the points any. 

Serves: 6
Per Serving: 284 Calories; 1g Fat (3.1% calories from fat); 9g Protein; 63g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat.
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