Fruity Dessert Tacos Recipes

Steps:

• For the pizzelles: Preheat a pizzelle maker according to the manufacturer's instructions.
• Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk together the melted butter, milk and egg in a small bowl; add to the flour mixture and whisk until blended and smooth.
• Coat the pizzelle maker with cooking spray. Spoon 1 tablespoon batter into the hot pizzelle maker; cook until set and slightly darker in color, 45 to 50 seconds. Use a small offset spatula to remove the pizzelles, and immediately drape the pizzelles over the handle of a wooden spoon (3/4 inch to 1 inch in diameter) to form a taco shape; let stand until completely cool, about 3 minutes. Transfer to a wire rack and repeat with remaining batter.
• For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar.
• Spoon 3 small scoops vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture.

Steps:

• 1. Combine all fruit in large bowl; chill. Sift together powdered sugar and cinnamon. Heat taco shells according to package directions. Lightly sift sugar mixture over inside and outside of heated taco shells. Fill each shell with fruit mixture; garnish with coconut.

Steps:

• 1. Preheat over to 350. Grease 2 baking sheets. Cover rounded forms such as rolling pins or cardboard tubes from paper towel roll w/ foil. Cut cookie dough into thick slices. Press each slice on a slightly floured surface into 3in round sprinkle w/ cinnamon. Bake cookies until lightly golden, but still soft, 7-9 min.
• 2. Gently remove cookies from baking sheet & immediately drape over rounded forms. Cool cookies until firm about 2 min. gently remove.
• 3. Beat whipping cream & sugar in bowl w/ mixer on high until stiff.
• 4. Fill each cookie w/ about 2 tbsp. of cream & your favorite fruit. Serve & Enjoy!

Steps:

• Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
• Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
• Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately.

Steps:

• In medium bowl, mix Bisquick mix, sugar and baking soda. In small bowl, beat 1 cup yogurt, the milk and egg with whisk. Add to dry ingredients, and beat until combined. Batter will be lumpy.
• Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry and bubbles appear on surface, about 3 minutes. Turn; cook on other side an additional 2 minutes. Repeat with remaining batter.
• Meanwhile, beat whipping cream until soft peaks form. Add 1 cup yogurt, and beat to stiff peaks.
• To serve, spoon whipped cream mixture on center of each pancake. Top with fresh fruit. Fold pancakes in half, and serve like tacos.

Steps:

• Heat oven to 325°F.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Refrigerate 1 hour.
• Meanwhile, brush both sides of tortillas with butter; sprinkle with combined sugar and cinnamon. Fold in half; place between cups of inverted muffin pan. (See Note.)
• Bake 18 to 20 min. or until lightly browned; cool completely (in pan).
• Spoon pudding mixture into taco shells; top with fruit and coconut.

Steps:

• Mix 2 teaspoons sugar and cinnamon. In another bowl, toss fruit with remaining sugar and, if desired, jalapeno., Coat both sides of tortillas with cooking spray. In a large skillet, cook tortillas until golden brown, 45-60 seconds per side., Remove from pan and dust immediately with sugar mixture. Top with fruit mixture; fold to serve.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
• Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
• Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
• Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.