Fruit filled lowfat cocoa tacos
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| ¼ | cup | Sugar |
| 1 | tablespoon | Baking cocoa |
| 2 | tablespoons | 2% milk |
| 2 | tablespoons | Oil |
| 1 | Egg white | |
| 1 | teaspoon | Vanilla extract |
| Salt to taste | ||
| 8 | ounces | Fruit flavored lowfat yogurt |
| 4 | Kiwi fruit; peeled, sliced | |
| 6 | larges | Strawberries; sliced |
| 8 | ounces | Mango coulis |
| 1 | ounce | Raspberry sauce |
| 1 | pint | Fresh raspberries |
| 6 | Sprigs fresh mint | |
Directions
Combine first 8 ingredients in bowl; beat until smooth. Chill, covered, for 2 hours. Place 3 tablespoonfuls at a time in heated nonstick 8-inch skillet over medium heat. Cook for 2 minutes or until batter appears dry; turn. Cook for 1 minute longer. Remove and drape over wire rack; cool for 15 to 20 minutes. Spread yogurt over half of each baked shell. Alternate 5 slices kiwi fruit and 5 slices strawberry on yogurt. Fold shells over to form tacos. Spread mango coulis in 3x4-inch ovals on bottom halves of 6 plates. Pipe raspberry sauce in 2 stripes across coulis. Swirl through sauces with knife. Place 1 taco beside coulis on each plate. Garnish each plate with raspberries and mint.
Formatted for Mcrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Michael Ty, Desert Inn Hotel. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Desert Inn Hotel Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 19, 1998