Filled with Blueberry Pomegranate Granita and Fresh Blueberries
Presentation says a lot about a dish. Whether a recipe is simple or complex, adding interest through the art of visual appeal contributes a great deal to the overall sensory experience of a meal. That's why I love to find simple ways to dress up a recipe without having to buy and store new serving dishes (not that I don't have my share) and without spending a lot in terms of money or time.
Many people are familiar with salads being served in tortilla shells but what about dessert? And what if you didn't have to deep fry them? Here is a great way to dress up a dessert with a few taco sized flour tortilla shells, some non-stick cooking spray and a little cinnamon and sugar. You can make it even more fancy by dipping the edge in chocolate or drizzling melted chocolate over the cooled shell if you like, but you don't have to. I didn't here.
Cinnamon Sugar Tortilla Cups make a great dessert dish in any season but they seem especially nice for summer. Great for holding fresh fruit, sorbet, even cake and ice cream, these are the ultimate in disposable dishware. Why throw out even recyclables when you can eat these yummy dessert bowls instead?
Filled with a Chocolate Chip Meringue Cookie and Brown Sugar Sweetened Sliced Peaches
Cinnamon Sugar Tortilla Cups
6-8 small flour tortillas
Nonstick cooking spray
1/3 cup granulated sugar
2 teaspoons ground cinnamon
You can make 3 or 4 of these at a time on one baking sheet.
Preheat oven to 425 degrees.
Line a cookie sheet with foil. Lightly spray with non-stick cooking spray. (Really I'm not sure this is necessary but it aids in cleanup especially if you don't have non stick baking sheets. )
Invert 3 or 4 6-ounce glass custard cups on the foil.
Combine the sugar and cinnamon in a small bowl.
Lightly spray both sides of half the tortillas with nonstick cooking spray. Sprinkle each side with a teaspoon or so of the cinnamon sugar mixture.
Lay one tortilla over each custard cup, balancing it on the cup as evenly as possible. (The tortilla will conform more closely to the shape of the custard cup while baking.)
Place another glass custard cup over the top, if you like. This will hold the tortilla shells on the custard cups and make them more upright but it isn't necessary.
Carefully slide the baking sheet into the oven.
Bake for 10 minutes or until lightly browned and crisp. Remove from oven. Using tongs, remove the tortilla shells from the custard cups and cool right side up on a wire rack.
Repeat with the remaining tortillas.
When cool, fill with ice cream, fruit, mousse or other filling of your choice.
Filled with Chocolate Tofu Mousse
Note: Smaller cups can be made by trimming the tortilla into smaller circles, coating them with sugar as directed above, and fitting them into muffin tins lightly coated with non-stick cooking spray. These I folded a little at the sides to fit them into the tins. They hold a relatively small quantity, just right for some desserts.
Serve and enjoy!