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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Before you start to cook, make scoops of frozen yogurt and set on a flat pan in the freezer; if making ahead, cover airtight up to 1 day. Ingredients:
1/2 cup sugar |
1 teaspoon ground cinnamon |
2 reduced-fat flour tortillas (10 in.) |
1 firm-ripe mango (about 1 1/4 lb.) |
1 piece honeydew melon (about 1 lb.) |
3 tablespoons lemon juice |
2 cups nonfat frozen vanilla yogurt, in frozen scoops (see notes) |
Directions:
1. On a flat plate, mix 1/4 cup of the sugar with cinnamon.
2. Stack tortillas, and with a small knife, notch edges to make sunburst rim; reserve scraps for other uses. Cut tortillas in half, rub sides lightly with water, and coat, 1 piece at a time, with cinnamon sugar. Arrange pieces in a single layer on 2 baking sheets (12 by 15 in.).
3. Bake in a 400° oven until tortillas are lightly browned and crisp, about 10 minutes; switch pans halfway through baking.
4. Meanwhile, peel and pit mango. Seed and peel melon. Cut mango and melon into 1/2- to 3/4-inch cubes, or cube half of each and thinly slice remainder. Mix fruit with lemon juice.
5. Arrange fruit equally on salad or dessert plates.
6. In a 6- to 8-inch frying pan over high heat, melt remaining 1/4 cup sugar, shaking and tilting pan to mix dry sugar into syrup until liquid is amber color; remove from heat. At once, put frozen yogurt beside fruit, lean tortillas against frozen yogurt, and quickly drizzle desserts with melted sugar.
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