Chocolatey Fruit Wraps Food
CHOCOLATE DESSERT WRAPS
I came up with this chocolate and peanut butter treat when I needed a unique, fast dessert for a special dinner. The filled tortillas take just minutes on the grill and get a chewy consistency from marshmallows. -Laurie Gwaltney, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. , Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. , Grill, covered, over low heat for 5-10 minutes or until heated through. , Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.
Nutrition Facts : Calories 479 calories, Fat 26g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 3g fiber), Protein 14g protein.
PEANUT BUTTER & FRUIT WRAPS
Make and share this Peanut Butter & Fruit Wraps recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread tortillas with peanut butter, then with spreadable fruit.
- Top with bananas.
- Sprinkle with granola.
- Roll up tortillas.
Nutrition Facts : Calories 52.5, Fat 0.2, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 13.5, Fiber 1.5, Sugar 7.2, Protein 0.6
CHOCOLATEY FRUIT WRAPS
Make and share this Chocolatey Fruit Wraps recipe from Food.com.
Provided by ImPat
Categories Australian
Time 10m
Yield 4 Fruit Wraps, 2 serving(s)
Number Of Ingredients 7
Steps:
- Put the ricotta, banana, chocolate and cinnamon in a small bowl and mix until well combined.
- Half fill a large bowl with warm water and place 2 rice papers (one at a time) in the water for 20-30 secondes or until they start to soften and then transfer to a clean surface (cotton teatowel recommended) and repeat with remaining 2 rice papers.
- Spoon 1/4 of the ricotta mixture over 1/3 of each of the 4 rice papers and top each with a few slices of pear and then roll up to enclose the filling.
- Dust wioth cocoa powder and cut fruit wraps in half to serve.
Nutrition Facts : Calories 104.7, Fat 5.5, SaturatedFat 3.5, Cholesterol 15.3, Sodium 26.5, Carbohydrate 11.8, Fiber 2.3, Sugar 6, Protein 4.1
CHOCOLATE FRUITCAKE
If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for
Provided by Sarah Cook
Categories Treat
Time 2h35m
Yield Cuts into 10 slices
Number Of Ingredients 15
Steps:
- Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
- Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
- Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.
Nutrition Facts : Calories 683 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 79 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
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