Category: Desserts - Other

Mini Churro Taco Bowls     

Ingredients:
2 tablespoons butter, melted
12 Old El Paso Taco Bowls
1 tablespoon plus 2 teaspoons sugar
1/4 teaspoon ground cinnamon
1/2 cup chopped fresh strawberries
1/4 cup chopped fresh peaches
1/4 cup fresh blueberries
3/4 cup Greek vanilla yogurt
2 tablespoons honey

Preparation:
Heat oven to 400°F. Line cookie sheet with foil. Lightly brush melted butter on each entire bowl to coat. In small bowl, mix 1 tablespoon of the sugar and the cinnamon; sprinkle inside and outside on bowls. Place bowls on cookie sheet. Bake 6 to 9 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool 10 minutes.

Meanwhile, in small bowl, mix strawberries, peaches and blueberries; stir in remaining 2 teaspoons sugar. Let stand 5 minutes, stirring occasionally.

In another small bowl, mix yogurt and honey. Fill each bowl with 1 tablespoon yogurt mixture; top with generous tablespoon of fruit. Serve immediately.

Date added: 2021-05-11
Number of visits: 2296