Recipe
Author
Hy-Vee Test Kitchen
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Description
Cook skewered fruit on the grill just long enough to release their naturally sweet juices. Then tuck the fruit into grilled tortillas for a deliciously light summer dessert. Pair these yummy tacos with a Berliner Weisse beer or Gewürztraminer wine.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 wooden or metal skewers | ||
| ¼ c. mascarpone cheese, softened | ||
| 1 tbsp. Hy-Vee honey | ||
| 1 tsp. Hy-Vee ground cinnamon, divided | ||
| 1 tbsp. Hy-Vee sugar | ||
| 4 (4-inch) snack-size mini flour tortillas | ||
| 1 c. fresh strawberries, halved | ||
| 1 medium peach, pitted and cut into 1/2-inch slices | ||
| Hy-Vee sliced almonds, toasted, optional | ||
| Hy-Vee shredded coconut, toasted, optional |
Directions
- Soak wooden skewers in water at least 30 minutes before grilling to prevent from burning. Lightly grease a charcoal or gas grill rack.
- Prepare for direct cooking over medium heat.
- In a small bowl, combine mascarpone cheese, honey and 1/2 teaspoon cinnamon; set aside.
- In another small bowl, combine sugar and remaining 1/2 teaspoon cinnamon. Lay tortillas on a flat surface and lightly spray one side with cooking spray. Sprinkle tortillas evenly with cinnamon-sugar; set aside.
- Thread strawberry halves and peach slices onto skewers, leaving 1/4-inch space between pieces. Lightly spray fruit with cooking spray.
- Grill skewers for 2 to 3 minutes, turning once. Grill tortillas for 1 minute, turning once.
- Evenly distribute fruit among tortillas. Spoon mascarpone mixture over each taco and, if desired, top with sliced almonds and coconut.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 35mg
- Sodium: 260mg
- Total Carbohydrates: 33g
- Protein: 6g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 45%
0%
Iron 8%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2016.