Neapolitan Dessert Tacos Recipes
MINI DESSERT TACOS
I made these on a whim while trying to clean out my refrigerator. Ended up with this gem! Would be great at a shower or any other get-together where you are serving finger-foods. Also, would be a great dessert on your family taco night.
Provided by JnLAllin
Categories Desserts
Time 25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.9 g, Cholesterol 20.5 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 5.6 g, Sodium 397.3 mg, Sugar 11.5 g
DESSERT TACOS
Discover a real party pleaser with these scrumptious Dessert Tacos. These Dessert Tacos include fruit, cinnamon, pudding and toasted coconut.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 31 g, Fiber 3 g, Sugar 14 g, Protein 4 g
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- Preheat oven to 400°F. Spray the inside and outside walls of a 9"×13" baking pan with nonstick spray.
- Loosely drape wonton wrappers diagonally over the sides of the pan to form triangle-shape tacos. Bake until crispy, about 8 minutes.
- Meanwhile, in a small nonstick pot, dissolve cornstarch in 2 tbsp. water. Add strawberries and sweetener. Mix well, and set heat to medium. Cook and stir until thickened, 3–5 minutes. Transfer to a medium bowl. Set aside until room temp, about 15 minutes.
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Servings 20Total Time 50 minsCategory Ice Cream
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- Make the Pizzelles: Preheat a pizzelle maker according to the manufacturer’s instructions. Whisk together the flour, sugar, cocoa, 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 of the batter in 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 (about 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.
- Make the Filling: 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 of the vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture.
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