Southwest strawberry stack
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Four tortillas | |
| 3 | teaspoons | Cinnamon sugar |
| 4 | Eggs, beaten to blend | |
| 1 | 16oz. carton plain yogurt | |
| 1 | cup | Sugar |
| ½ | cup | Lemon juice |
| 2 | teaspoons | Vanilla, divided |
| 1 | tablespoon | Additional sugar |
| 2 | teaspoons | Gelatin |
| ¼ | cup | Water |
| 1 | pint | Whipping cream |
| 1 | quart | Strawberries |
Directions
Place each tortilla on a 12 in foil square. Gently press each into a 9 in pie pan. Sprinkle 1 T cinnamon sugar over bottom of each. Fold foil over tortilla edges Bake at 450 4 minutes. If tortillas bubble gently prick with sharp fork . Set aside. Reduce ehat to 300 F.
Copmbine eggs, yogurt, sugar, lemon juice and 1 t vanilla. Pour about 1⅓ cups of mixture into each tortilla shell. Bake 20 -30 minutes until set and top loses its shine. Cool on wire racks. Slice berries and set aside reserving a few whole berries for garnish. In small saucepan, stir 1 T sugar and gelatin. Add water and stir over m heat until gelatin dissolves. Cool 5 minutes Beat cream until it begins to thicken. Slowly beat in gelatin mixture and remaining vanilla.
Continue beting until cream holds stiff peaks.\\ Carefull remove foil from 1 tortilla. Place on serving plate and fill center iwth ⅓ of the whipped cream. Arrange half sliced berries on top. Repeat with remaing tortillas. Chill until ready to serve. Makes 8 servings.
Washington Post Edith Hodgson of Little River Kansas 1991 Egg REcipe contest