| 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 <gigimfg@ix.netcom.com> on May 19, 1998
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