1/3 Photos of Fresh Fruit in Baked Tortilla Shell
Light, crispy, fruity, creamy! Spring is here and it's time for cool, fresh fruit desserts. The possibilities are endless once you create the shell. Use prepared seasonal, local fruits, or go tropical with pineapple, mango, and coconut.
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Units: US | Metric
Baked Tortilla Shell
- 1 cup strawberry
- 1 cup fresh peach (optional)
- 1/2 cup blueberries (optional)
- 1 cup honeydew melon (optional)
- 1Baked Tortilla shell:.
- 2Preheat oven to 350°.
- 3Place flour tortilla on flat surface, completely moisten the top side with a little water using a pastry brush or fingertips. Place the tortilla in a tortilla baking mold that has been sprayed with cooking spray. The dry side will become the inside of the "bowl".
- 4Generously pray the inside of the "bowl" with cooking spray (or using pastry brush, brush generously with melted butter) and sprinkle with the cinnamon and sugar.
- 5Bake from 5 to 10 minutes on center oven rack. Watch closely, sugar can burn quickly. Brown to your liking.
- 7Prepare the fruit by washing, removing stems, seeds, etc., and cutting into bite sized peices.
- 8One "bowl" will require about 1 to 1 1/2 cups of fruit of your choice. I used all strawberries this time since they have just come in season.
- 9Be creative, mix fruits, go tropical!, add some granola, drizzle with chocolate syrup, top with ice cream if you prefer it over whipped cream.
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Nutritional Facts for Fresh Fruit in Baked Tortilla Shell
Serving Size: 1 (770 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 528.7
- Calories from Fat 210
- Total Fat 23.4 g
- Saturated Fat 12.7 g
- Cholesterol 55.4 mg
- Sodium 501.5 mg
- Total Carbohydrate 72.3 g
- Dietary Fiber 5.4 g
- Sugars 30.2 g
- Protein 9.7 g