Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | All-purpose flour |
¼ cup | Sugar |
1 tablespoon | Cocoa |
2 tablespoons | Skim milk |
2 tablespoons | Vegetable oil |
1 teaspoon | Vanilla extract |
1 \N | Egg white |
⅛ teaspoon | Salt |
½ cup | Sliced strawberries |
½ cup | Sliced mangoes |
1 \N | Kiwifruit; peeled and sliced |
1 \N | Carambola; (starfruit), sliced |
\N \N | ; (optional) |
Combine flour, sugar, cocoa, and next 5 ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Cover and chill 2 hours.
Place an 8-inch nonstick skillet over medium heat just until hot. Pour 3 tablespoons of batter into pan; quickly tilt pan in all directons so batter covers bottom of pan in a thin film. Cook about 2 minutes. Flip tortilla, and cook aout 1 minute on other side.
Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl. Cook 15 minutes. Repeat procedure with remaining batter.
Arrange fruit in chocolate taco shells. Garnish with carambola, if desired.
Yield: 6 servings (129 calories per filled taco).
* * * * * The picture with this recipe looks SO GOOD! I think, however, you could drape these over something fairly wide, like a broom handle, instead of a "tine of a wire rack," in order to form the taco with enough room to hold the fruit. I think it might look good with a little coconut sprinkled over it, too.
Per serving: 614 Calories; 29g Fat (41% calories from fat); 9g Protein; 84g Carbohydrate; 1mg Cholesterol; 340mg Sodium Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.