Banana-Strawberry Dessert Tacos

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Banana-Strawberry Dessert Tacos

Prep: 25 minutes plus cooling and chilling
Cook: 20 minutes • Serves: 8

2 grade A large egg whites
1/2 cup fine granulated sugar
3 tablespoons 2% reduced fat milk
1/2 teaspoon ground cinnamon
2/3 cup all-purpose flour
2 tablespoons unsalted butter, melted
1/2 cup semisweet baking chips
1 teaspoon vegetable oil
2 tablespoons rainbow and/or chocolate sprinkles
2 cups classic vanilla and/or moose tracks® ice cream
2 bananas, peeled and sliced crosswise
1 cup hulled and quartered strawberries
1 cup original whipped topping, thawed if necessary
1/4 cup chopped unsalted dry roasted peanuts

1.Line rimmed baking pan with parchment paper. In large bowl, whisk egg whites, sugar, milk and cinnamon; stir in flour and butter until combined. Makes about 1 cup.

2.Preheat griddle or large nonstick skillet over medium heat. In batches, drop 2-tablespoon mounds of batter onto griddle; with thin spatula, carefully spread each mound to 5-1/2-inch circle and cook 5 minutes or until golden brown, turning after 4 minutes. Immediately lay circles over cooling rack or wooden spoon handle to create “taco shell” and cool completely. Repeat with remaining batter to make 7 more shells.

3.In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula. Remove from heat and stir until all chips are melted; stir in oil.

4.Dip edges of shells into chocolate, allowing excess to drip off; place over prepared pan and sprinkle with sprinkles. Reheat melted chocolate as necessary if it begins to harden. Refrigerate shells 10 minutes or until chocolate is hardened.

5.Serve shells filled with ice cream, bananas, strawberries, whipped topping and peanuts. Makes 8 tacos.

Approximate nutritional values per serving (1 taco):
347 Calories, 15g Fat (9g Saturated), 23mg Cholesterol, 60mg Sodium,
49g Carbohydrates, 3g Fiber, 35g Sugars, 28g Added Sugars, 6g Protein