5 or 6 – 8 inch tortillas
1 cup graham cracker crumbs
¼ cup butter, melted
1 cup chopped strawberries
¼ cup) sugar
2 tablespoons of water
1 tablespoon cornstarch
8 ounces cream cheese, softened
¼ cup icing sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
Preheat the oven to 400*
Utilizing a 4-inch cookie cutter, lower out as many rounds of tortillas as you possibly can, you need a minimum of 20.
Dip every spherical of tortilla you could have lower in melted butter, then coat in crushed graham crackers
Fold the tortilla barely and place it between two muffin pans (tilt the muffin pan the other way up and place it between the underside of the pan)
Bake for 10 minutes, or till beginning to brown
Depart to chill on the baking sheet
Whereas the shells are cooling, put together the strawberry filling by including the water, sugar and strawberries to a saucepan.
Carry to a boil, then cut back the warmth and simmer to melt the strawberries
Dissolve cornstarch in water and add to strawberries, carry to a boil, stirring always. Take away from warmth and let cool utterly
In a big mixing bowl, beat cream cheese, icing sugar, vanilla, lemon zest and heavy cream till thickened.
Cowl the bowl and place within the fridge for half-hour.
Utilizing a pastry bag, fill every taco with the cream cheese filling, then prime with ½ tsp strawberry filling
You possibly can sprinkle graham cracker crumbs to garnish
Get pleasure from!
Quantity per serving: CALORIES: 244 | TOTAL FAT: 7g | CHOLESTEROL: 16mg | CARBOHYDRATES: 42g | SUGAR: 17g | PROTEIN: 4g