CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Fruits |
|
Desserts, Lowfat |
6 |
Servings |
INGREDIENTS
1/4 |
c |
Flour |
1/4 |
c |
Sugar |
1 |
tb |
Baking cocoa |
2 |
tb |
2% milk |
2 |
tb |
Oil |
1 |
|
Egg white |
1 |
ts |
Vanilla extract |
|
|
Salt to taste |
8 |
oz |
Fruit flavored lowfat yogurt |
4 |
|
Kiwi fruit; peeled, sliced |
6 |
lg |
Strawberries; sliced |
8 |
oz |
Mango coulis |
1 |
oz |
Raspberry sauce |
1 |
pt |
Fresh raspberries |
6 |
|
Sprigs fresh mint |
INSTRUCTIONS
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 <[email protected]> on May
19, 1998
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