Tortilla Fruit Cups Recipes

FRUIT FILLED TORTILLA ROLL UPS

Steps:

• Fill tortillas with pie filling and place folded side down in a greased 9x13 pan.
• Bring 1 cup sugar, water and margarine or butter to a boil and pour over tortillas.
• Sprinkle top with 1/2 cup sugar mixed with the cinnamon.
• Bake at 350 for 45 minutes.
• Let stand before serving to allow the filling to thicken.

TORTILLA DESSERT CUPS

Steps:

• In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.

TORTILLA FRUIT PIZZA

Steps:

• Heat oven to 350°F. Place tortilla on ungreased cookie sheet. Bake about 10 minutes or until crisp. Meanwhile, mix sugar and cinnamon.
• Place hot tortilla on cutting board; spread cream cheese on tortilla. Sprinkle with sugar-cinnamon mixture. Arrange fruit on top. Cut into 4 wedges. Serve warm.

TORTILLA CUPS WITH YOGURT AND FRESH FRUIT

Steps:

• Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.
• Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

TORTILLA DESSERTS CUPS

Steps:

• Melt butter in a small microwavable bowl.
• Mix sugar and cinnamon in another bowl.
• Brush both sides of tortillas with melted butter and sprinkle with sugar mixture.
• Gently press tortillas into 6 custard cups to form cups, microwave 3 cups at a time on HIGH for 45 seconds.
• Let cool 5 minutes before removing from cups.
• Cups should be firm before removing from cup.
• Beat cream cheese, Cool Whip and sugar until blended.
• Stir in lime zest.
• Assemble by filling tortilla cups with filling and top with assorted fresh fruit.

TORTILLA DESSERT CUPS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine sugar and cinnamon.
• Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
• For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
• Bake for 10 minutes or until crisp and lightly browned.
• Cool completely in pan.
• Meanwhile, beat cream cheese in a mixing bowl until smooth.
• In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
• Beat in cream cheese on low until smooth.
• Fold in whipped topping.
• Cover and refrigerate for 1 hour.
• Carefully remove cups from pan.
• Pipe or spoon about 3 tablespoons filling into each cup.
• Drizzle or pipe with melted chocolate.
• Refrigerate for 5 minutes or until chocolate is set.
• Store in the refrigerator.

TORTILLA CUPS

Steps:

• Preheat oven to 400 degrees. Invert 4 small ovenproof bowls or ramekins on a rimmed baking sheet and lightly coat with cooking spray. Coat both sides of 4 tortillas with cooking spray and drape tortillas over bowls. Bake until golden and crisp, 12 minutes, checking after 5 minutes to make sure tortillas are centered on bowls (if they slide off, put them back on bowls). Repeat with 4 more tortillas.

TORTILLA DESSERT CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
• In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
• Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
• Enjoy!