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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is another 1 2 3 dessert that I got out of the Womandays magazine. Ingredients:
4 fajita-size flour tortillas (6 to 7 inch) |
3 teaspoons cinnamon sugar |
1 pint vanilla raspberry swirl frozen yogurt |
Directions:
1. Heat oven to 375 F.
2. Crumple each of four 20 inch strips of foil into a ball; place on a foil lined cookie sheet.
3. Cut twenty-eight 8 x 1/2 inch strips from paper.
4. Spray both sides of tortillas with nonspray, place in a single layer on wax paper.
5. Lay paper strips on torillas; sprinkle each torilla with 3/4 teaspoon cinnamon sugar.
6. Carefully lift off strips.
7. Center a torilla, cinnamon-sugar side down,over each ball.
8. Gently press torilla around foil to shape.
9. Bake 11 to 13 minutes until lightly browned and crisp.
10. Remove torillas from foil with tongs.
11. TO SERVE: Drop scoops of frozen yogurt into tuilles.
12. Garnish with fresh mintsprigs, if desired.
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