Recipe - Fruit Filled Lowfat Cocoa Tacos

One fourth cup Flour
One fourth cup Sugar
1 tablespoon Baking cocoa
2 tablespoon 2% milk
2 tablespoon Oil
1 Egg white
1 teaspoon Vanilla extract
Salt to taste
8 ounce Fruit flavored lowfat yogurt
4 Kiwi fruit; peeled, cut or sliced up
6 lg Strawberries; cut or sliced up
8 ounce Mango coulis
1 ounce Raspberry sauce
1 pt Fresh raspberries
6 Sprigs fresh mint

Combine first 8 ingredients in bowl; beat until smooth. Chill, covered,

for 2 hours. Place 3 tablespoonfuls at a time in heated nonstick 8inch

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 3x4inch 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 gigimfg@ix.netcom.com on May
19, 1998