Banana-Strawberry Dessert Tacos
Prep: 25 minutes plus cooling and chilling
Cook: 20 minutes • Serves: 8
1/2 cup PICS granulated sugar
3 tablespoons PICS reduced fat milk
1/2 teaspoon PICS ground cinnamon
2/3 cup PICS all-purpose flour
2 tablespoons PICS unsalted butter, melted
1/2 cup PICS semisweet baking chips
1 teaspoon PICS vegetable oil
2 tablespoons rainbow sprinkles
2 cups PICS vanilla ice cream
2 bananas, peeled and sliced crosswise
1 cup hulled and quartered strawberries
1 cup PICS whipped topping, thawed if necessary
1/4 cup chopped PICS dry roasted lightly salted peanuts
1. Line rimmed baking pan with parchment paper. In large bowl, whisk egg whites, sugar, milk and cinnamon; stir in flour and butter until combined. Makes about 1 cup.
2.Preheat griddle or large nonstick skillet over medium heat. Drop 2-tablespoon mound of batter onto griddle; with thin spatula, carefully spread mound to 51/2-inch circle and cook 5 minutes or until golden brown, turning after 4 minutes. Immediately lay circle over cooling rack or wooden spoon handle to create “taco shell” and cool completely. Repeat with remaining batter to make 7 more shells.
3.In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula. Remove from heat and stir until all chips are melted; stir in oil.
4.Dip edges of shells into chocolate, allowing excess to drip off; place over prepared pan and sprinkle with sprinkles. Reheat melted chocolate as necessary if it begins to harden. Refrigerate shells 10 minutes or until chocolate is hardened.
5.Serve shells filled with ice cream, bananas, strawberries, whipped topping and peanuts. Makes 8 tacos.
Approximate nutritional values per serving (1 taco):
347 Calories, 15g Fat (9g Saturated), 23mg Cholesterol, 60mg Sodium,
49g Carbohydrates, 3g Fiber, 35g Sugars, 28g Added Sugars, 6g Protein