Turn fruit salad into a delightful dessert in minutes. These cinnamon-sugared tortilla bowls with fresh fruit and a creamy filling are sure to be a family favourite.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 fresh peach, chopped
1/2 cup fresh raspberries
1/2 cup fresh blueberries
2 Tbsp. sugar, divided
1/4 tsp. ground cinnamon
6 small flour tortillas
3/4 cup thawed Cool Whip Whipped Topping
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How do I make it ?
Heat oven to 400ºF.
Toss fruit with 1 Tbsp. sugar. Refrigerate until ready to use.
Mix remaining sugar and cinnamon. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugar-sides up, into 6 muffin pan cups.
Bake 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely.
Fill tortilla cups with Cool Whip and fruit mixture just before serving.
Kraft Kitchen Tips!
Tortilla cups can be baked ahead of time. Store in airtight container at room temperature up to 24 hours before filling as directed.
Best of Season
Prepare using 2 cups of your favourite cut-up seasonal fresh fruit.
Calories From Fat
% Daily Value
Total fat 4.5 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 200 mg
Total carbohydrate 29 g
Dietary fibre 2 g
Sugars 10 g
Protein 4 g
6 servings, 1 filled tortilla cup (115 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.