- 1 lb strawberries, sliced (4 cups)
- 7 tablespoons sugar
- 1 tablespoon melted butter
- 10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1/4 cup crushed shortbread cookies
- Mint leaves
Step 1 Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Step 2 Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
Step 3 In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Step 4 Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
NutritionCalories170(Calories from Fat70),Total Fat8g(Saturated Fat4g,Trans Fat0g),Cholesterol20mgSodium115mgTotal Carbohydrate21g(Dietary Fiber1g Sugars12g),Protein1g;% Daily Value*:Vitamin A4%;Vitamin C20%;Calcium2%;Iron2%; Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsIf you like your strawberries with chocolate, just drizzle the filled mini bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling.