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Mexican Sunrise

Yield Makes 4 servings
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.