FRUIT FILLED CHOCOLATE TACOS
I have been making, quite often, Mirjam Dorn's Recipe #16520; they are so good! When I came across this recipe in Cooking Light (1994), couldn't resist posting and trying it. This is really for Mirjam--I would never have thought to try something like this, had I not tried Mirjam's Dessert Quesadillas. Thanks Mirjam! These are almost as good as your quesadillas.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
- Cover and chill 2 hours.
- Place an 8 inch nonstick frypan over medium heat just until hot.
- Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
- Cook about 2 minutes.
- Flip tortilla and cook about 1 minute on the other side.
- Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
- Cool 15 minutes.
- Repeat procedure with remaining batter.
- Arrange fruit in chocolate taco shells.
- Garnish with carambola, if desired.
Nutrition Facts : Calories 120.6, Fat 4.8, SaturatedFat 0.6, Cholesterol 0.1, Sodium 61.3, Carbohydrate 17.9, Fiber 1.1, Sugar 12, Protein 1.8
CHOCOLATE BREAKFAST TACO (CREPES)
A very light taco or crepe good for breakfast or for dessert. Cooking time includes two hours for the batter to 'stand.'
Provided by Chef Kate
Categories Breakfast
Time 2h30m
Yield 20 crepes
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a mixing bowl.
- Add all liquid ingredients and stir until batter is smooth & creamy.
- Let batter rest in the refrigerator until the air is settled, about 2 hours.
- When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
- When done remove from pan & let cook on a rack.
- Store until ready to serve.
- May be made 1-2 days in advance.
- Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.
Nutrition Facts : Calories 58.1, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 8.2, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 1.1
FRUIT FILLED CHOCOLATE TACOS RECIPE - FOOD.COM
I have been making, quite often, Mirjam Dorn's Recipe #16520; they are so good! When I came across this recipe in Cooking Light (1994), couldn't resist posting and trying it. This is really for Mirjam--I would never have thought to try something like this, had I not tried Mirjam's Dessert Quesadillas. Thanks Mirjam! These are almost as good as your quesadillas.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
- Cover and chill 2 hours.
- Place an 8 inch nonstick frypan over medium heat just until hot.
- Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
- Cook about 2 minutes.
- Flip tortilla and cook about 1 minute on the other side.
- Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
- Cool 15 minutes.
- Repeat procedure with remaining batter.
- Arrange fruit in chocolate taco shells.
- Garnish with carambola, if desired.
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Reviews 5Servings 4Cuisine Kid-Friendly, Vegetarian, DessertCategory Desserts
- Cut up your choice of fruit. While this recipe calls for strawberries, mango, kiwi, and blueberries, you can substitute whatever fruit you'd like.
- Put half of the strawberries in a blender or food processor and purée with a dash of cinnamon and sugar to make "strawberry salsa". You may need to add a tablespoon of water to help blend.
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- 3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.
- 4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.
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Category Healthy Taco RecipesCalories 209 per servingTotal Time 45 mins
- To make cookie tortillas: Preheat oven to 325 degrees F. Coat 2 baking sheets with cooking spray. Line them with parchment paper or foil and coat again.
- Whisk flour, cinnamon and salt in a small bowl. Whisk egg white, 1/4 cup sugar, butter, oil and vanilla in a mixing bowl until smooth. Add the dry ingredients and whisk until blended.
- Drop the batter by scant tablespoonfuls onto the prepared baking sheets; allow for 3 cookies per baking sheet. With a metal spatula or the back of a spoon, spread each mound of batter into a circle 4 to 4 1/2 inches in diameter.
- Bake the cookies one sheet at a time, until lightly browned, about 7 to 9 minutes. Immediately lift the parchment or foil from the baking sheet and place it on the counter. Carefully slip a flat metal spatula under each cookie to loosen it. Return the cookies to the baking sheet and place in the oven for about 1 minute to soften. Drape the cookies over a clean wooden dowel or broom handle, about 1 inch in diameter. Let cool.
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Servings 6Total Time 30 minsCategory Desserts
- Heat oven to 325ºF. 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.
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