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1
Measure out 6 (1/2 Cup each) mounds of ice cream and place on a cookie sheet covered in wax paper.
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2
Freeze for at least 2 hours or overnight.
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3
Crush the graham crackers into a small bowl.
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4
With clean hands, warm each mound of ice cream slightly, and then roll into graham cracker crumbs, covering the surface completely.
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5
At the same time, you want to try and make the mounds a little more round.
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6
Work quickly so you don't melt the ice cream.
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7
Place the ice cream back onto the wax paper and return to the freezer for at least 2 more hours.
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8
In the meantime, preheat the oven to 350 degrees.
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9
In a small bowl, mix the Splenda and cinnamon together.
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10
Lightly spray each tortilla with the nonstick cooking spray, and then sprinkle each tortilla generously with the cinnamon mixture.
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11
Turn the tortillas over and repeat.
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12
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.
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13
If you aren't serving these right away, let them cool, and then wrap them in foil for later.
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14
You can just heat them in the microwave for 15-20 seconds when ready to serve.
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15
To Serve: Place 1 mound of prepared ice cream on top of each tortilla and drizzle each with 1/2 tablespoon of warm honey.
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16
If you don't like honey, you could substitute 1/2 tablespoon Hershey's Light Chocolate Syrup without changing the points any.
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17
Per Serving: 284 Calories; 1g Fat (3.1% calories from fat); 9g Protein; 63g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 348mg Sodium.
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18
Exchanges: 0 Grain (Starch); 0 Fat.
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19
WWP: 5.
