Tortilla Cups With Yogurt And Fresh Fruit Food

TORTILLA-FRUIT CUPS

Steps:

• Heat oven to 400ºF.
• Toss fruit with 1 Tbsp. sugar. Refrigerate until ready to use.
• Combine cinnamon and remaining sugar. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugared sides up, into 6 muffin pan cups.
• Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely.
• Fill tortilla cups with COOL WHIP and fruit mixture just before serving.

TORTILLA CUPS

Steps:

• Preheat oven to 400 degrees. Invert 4 small ovenproof bowls or ramekins on a rimmed baking sheet and lightly coat with cooking spray. Coat both sides of 4 tortillas with cooking spray and drape tortillas over bowls. Bake until golden and crisp, 12 minutes, checking after 5 minutes to make sure tortillas are centered on bowls (if they slide off, put them back on bowls). Repeat with 4 more tortillas.

TORTILLA CUPS WITH YOGURT AND FRESH FRUIT

Steps:

• Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.
• Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

TORTILLA DESSERT CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
• In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
• Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
• Enjoy!