With school starting up, it's great to have easy, healthy after school snacks for your kids. Try this recipe for a fun way to serve your kids fruits and yogurt. You can also substitute yogurt for ice cream to make the snacks a delicious dessert!
Ingredients & Special Equipment
6 flour tortillas (6-inch)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 cups plain yogurt
3 tablespoons light-brown sugar
1 1/2 teaspoons fresh lemon juice
6 jumbo muffin cups
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.
Note: Use a juice glass or ladle to form the tortilla cups. You can make them a day ahead: Let cool completely and store in an airtight container at room temperature.
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.
Total time: 25 minutes
Idea from: Martha Stewart
More info about Fruit Trees: http://www.plantogram.com