Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine first 8 ingredients in bowl; beat until smooth. Chill, covered, for 2 hours. Place 3 tablespoonfuls at a time in heated nonstick 8-inch skillet over medium heat. Cook for 2 minutes or until batter appears dry; turn. Cook for 1 minute longer. Remove and drape over wire rack; cool for 15 to 20 minutes. Spread yogurt over half of each baked shell. Alternate 5 slices kiwi fruit and 5 slices strawberry on yogurt. Fold shells over to form tacos. Spread mango coulis in 3x4-inch ovals on bottom halves of 6 plates. Pipe raspberry sauce in 2 stripes across coulis. Swirl through sauces with knife. Place 1 taco beside coulis on each plate. Garnish each plate with raspberries and mint. Formatted for Mcrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Michael Ty, Desert Inn Hotel. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Desert Inn Hotel Posted to KitMailbox Digest by J Pellegrino on May 19, 1998
