This article is written by a student writer from the Her Campus at UCSB chapter.
Summer is the perfect excuse to make this refreshing and easy recipe! The softly baked, slightly savory tortilla cups provide the perfect complement to the refreshing fruit salad topping. Enjoy!
Ingredients
- Dozen 10-inch flour tortillas
- 1 teaspoon ground cinnamon
- 1 1/2 cups diced seasonal fruit (I used strawberries, kiwis, bananas, blackberries, & apples)
- 3 tablespoons of plain yogurt
Instructions:
- Preheat your oven to 350 degrees.
- Fold each tortilla into a muffin tin cup. Do so by pressing down the center of the tortilla into the bottom of the cup, and then fold the edges around it until the tortilla molds into a cup shape.
- Sprinkle each cup with ground cinnamon.
- Bake your tortilla cups for about 10 minutes, or until golden brown.
- Peel your fruit, and dice it up into small cubes.
- Toss with 3 tablespoons of plain yogurt
- Set fruit salad to chill in the fridge.
- Take out your tortilla cups, and allow them to cool.
- Top your cups with fruit salad, and enjoy!