Red, White, and Blueberry Sundae Cups

Red White Sundae (4).JPG

Get in the 4th of July spirit with this star-spangled dessert! If you want to go for something a little more gourmet, try pureeing the blueberries with a bit of water, cornstarch and extra sugar for a syrup on top instead, but we just liked our sundaes with fresh red and blue fruit!


  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 2 (10-inch) flour tortillas
  • 1 tablespoon canola oil
  • Non-Dairy vanilla ice cream
  • Fresh blueberries
  • Fresh strawberries, sliced

Red White Sundae (1)

  1. In a small bowl, combine the sugar and cinnamon; set aside.
  2. Use a 4-inch round cookie cutter or glass to cut 3 circles from each tortilla. Brush the tortilla rounds evenly with the oil and sprinkle with the cinnamon-sugar mixture.
  3. Press the tortilla circles into six cups of a muffin tin, and bake at 375 degrees F for 10 minutes. Let cool slightly.
  4. To assemble each sundae, scoop non-dairy vanilla ice cream of your choice into each tortilla cup. Top liberally with strawberries and blueberries!

Red White Sundae (3)


One thought on “Red, White, and Blueberry Sundae Cups

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