Fruit Salsa Sundaes
Fruit Salsa Sundaes recipe
Yield
4 sevingsPrep
15 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 6" |
flour tortillas
|
*
|
| 1 ½ | cups |
peaches
peeled and diced |
*
|
| 1 ½ | cups |
strawberries
diced |
*
|
| 2 | tablespoons |
sugar
|
|
| 1 | tablespoon |
crystallized ginger (candied)
finely chopped |
*
|
| ½ | teaspoon |
lime zest
grated |
|
| 4 | ounces |
vanilla ice cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 6" |
flour tortillas
|
*
|
| 355 | ml |
peaches
peeled and diced |
*
|
| 355 | ml |
strawberries
diced |
*
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
crystallized ginger (candied)
finely chopped |
*
|
| 2.5 | ml |
lime zest
grated |
|
| 115.6 | ml/g |
vanilla ice cream
|
|
Directions
Preheat oven to 350℉ (180℃).
Soften tortillas according to package directions.
Press each one down in ungreased 10 oz custard cup.
Bake 10 to 15 minutes or until crisp.
Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended.
To assemble, remove tortillas from custard cups.
Place each tortilla shell on dessert plate a fill with 1 scoop of vanilla ice cream.
Spoon equal portions of fruit salsa over top of ice cream.
Garnish with mint sprigs if desired.
