1 cup dairy-free yogurt (preferably plain or vanilla unsweetened)
2 teaspoons honey (or agave nectar for vegan)
Instructions
Preheat your oven to 400°F and lightly grease a baking sheet.
Place the tortilla wedges on the baking sheet and brush or spray with oil.
In a small bowl, whisk together the sugar and ½ teaspoon ground cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over tortilla pieces.
Bake for the tortillas for 5 to 6 minutes until the chips are slightly crisp. Remove the chips to a cooling rack.
Drain the fruit, but reserve 2 tablespoons of the fruit juice or syrup.
Divide the fruit between 4 cups or bowls.
In a small bowl, whisk together the reserved fruit juice or syrup, dairy-free yogurt, honey, and remaining ½ teaspoon cinnamon. Divide this mixture between the 4 cups or bowls, on top of the fruit.
Serve the peaches and yogurt garnished with four cinnamon scoops each.