- 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)
- 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
How to Make It
On a flat plate, mix 1/4 cup of the sugar with cinnamon.
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.).
Bake in a 400° oven until tortillas are lightly browned and crisp, about 10 minutes; switch pans halfway through baking.
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.
Arrange fruit equally on salad or dessert plates.
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.