Mexican Sunrise

Notes: Before you start to cook, make scoops of frozen yogurt and set on a flat pan in the freezer; if making ahead, cover airtight up to 1 day.
Makes 4 servings


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1/2 cup sugar
1 teaspoon ground cinnamon
2 reduced-fat flour tortillas (10 in.)
1 firm-ripe mango (about 1 1/4 lb.)
1 piece honeydew melon (about 1 lb.)
3 tablespoons lemon juice
2 cups nonfat frozen vanilla yogurt, in frozen scoops (see notes)


1. On a flat plate, mix 1/4 cup of the sugar with cinnamon.

2. Stack tortillas, and with a small knife, notch edges to make sunburst rim; reserve scraps for other uses. Cut tortillas in half, rub sides lightly with water, and coat, 1 piece at a time, with cinnamon sugar. Arrange pieces in a single layer on 2 baking sheets (12 by 15 in.).

3. Bake in a 400° oven until tortillas are lightly browned and crisp, about 10 minutes; switch pans halfway through baking.

4. Meanwhile, peel and pit mango. Seed and peel melon. Cut mango and melon into 1/2- to 3/4-inch cubes, or cube half of each and thinly slice remainder. Mix fruit with lemon juice.

5. Arrange fruit equally on salad or dessert plates.

6. In a 6- to 8-inch frying pan over high heat, melt remaining 1/4 cup sugar, shaking and tilting pan to mix dry sugar into syrup until liquid is amber color; remove from heat. At once, put frozen yogurt beside fruit, lean tortillas against frozen yogurt, and quickly drizzle desserts with melted sugar.

Created date

October 2003

Nutritional Information

Calories 362
Caloriesfromfat 1.5 %
Protein 5.8 g
Fat 0.6 g
Satfat 0.1 g
Carbohydrate 86 g
Fiber 3 g
Sodium 285 mg
Cholesterol 0.0 mg