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Desserts

Tortilla Fruit Cups

Tortilla Fruit Cups recipe
photo by:kraft
Fresh peaches, raspberries and blueberries get a lovely presentation on a cloud of COOL WHIP nestled inside a crisp tortilla.
time
prep:
10 min
total:
37 min
servings
total:
6 servings
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What You Need

1
 fresh peach, chopped
1/2
cup  fresh raspberries
1/2
cup  fresh blueberries
2
Tbsp.  sugar, divided
1/2
tsp.  ground cinnamon
6
 flour tortillas (6 inch)
3/4
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 400ºF.

TOSS fruit with 1 Tbsp. sugar. Refrigerate until ready to use.

MIX remaining sugar and cinnamon. Spray tortillas with cooking spray; sprinkle with cinnamon sugar. Gently press tortillas, sugar-sides up, into 6 muffin pan cups.

BAKE 10 to 12 min. or until crisp. Remove from muffin pan to wire racks; cool completely.

FILL tortilla cups with COOL WHIP and fruit mixture just before serving.

Kraft Kitchens Tips

Make Ahead
Tortilla cups can be baked ahead of time. Store in airtight container at room temperature up to 24 hours before filling as directed.
Best of Season
Prepare using 2 cups of your favorite cut-up seasonal fresh fruit.
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