Island Sundaes In Tortilla Cups

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• nonstick cooking spray
• 3 1/2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 4 soft taco-size flour tortillas
• 1 cup diced strawberry
• 1 cup pineapple-coconut ice cream (i like thrifty's)
• 1 cup mango sorbet
• 1 mango, peeled and diced
• 1 cup diced fresh pineapple or 1 cup canned pineapple

Recipe

• 1 heat oven to 375 degrees.
• 2 invert four (6 oz) custard cups on a large baking sheet.
• 3 coat outside of cups with nonsitck cooking spray.
• 4 mix 2 1/2 tbsp sugar with the cinnamon in a small cup.
• 5 stack tortillas and, using a small sharp, pointed knife, cut 1""v's" around the edges of tortillas.
• 6 coat both sides of tortillas with cooking spray, then sprinkle both sides with cinnamon-sugar.
• 7 lay each tortilla, centered, over a custard cup.
• 8 bake 12-14 minutes until tortillas are golden crisp.
• 9 remove from cups to a wire rack to cool.
• 10 about 20 minutes before serving: put strawberries and remaining 1 tbsp sugar in medium bowl.
• 11 toss to mix, then let stand 15 minutes, stirring occasionally, for berries to release juices.
• 12 to assemble: scoop 1/4 cup each mango sorbet and coconut ice cream into each tortilla cup.
• 13 surround with mango and pineapple, and spoon strawberries over the top.
• 14 drizzle chocolate syrup over the top, if desired.