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.
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)
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.