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MEXICAN SOMBRERO DESSERT

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Makes 8 servings.



Ingredients Needed For MEXICAN SOMBRERO DESSERT
* 8 6- to 7-inch tortillas
* 1 tablespoon vegetable oil
* 3 tablespoons Sugar
* 2 1/2 teaspoons ground cinnamon, divided
* Vegetable cooking spray
* 1/4 cup butter or margarine
* 1 cup firmly packed brown sugar
* 1/3 cup Kahlua or other coffee-flavored liqueur
* 2 medium-size red cooking Apples, cored and chopped
* 3/4 cup Raisins
* 3 cups cooked rice
* 3/4 cup chopped walnuts
* 2 cups nonfat vanilla frozen yogurt
* ground cinnamon or nutmeg for garnish

Directions To Prepare MEXICAN SOMBRERO DESSERT
Brush flour tortillas with vegetable oil.



Combine Sugar and 1 teaspoon cinnamon in small bowl. Sprinkle generously over each tortilla. Press each tortilla firmly into bottom of muffin tins coated with cooking spray; press edges out to form a sombrero shape. Bake in 425 degree oven 7 to 10 minutes or until brown and crisp. Remove from oven; cool.



Melt butter in large skillet over medium heat. Add brown sugar and Kahlua; stir until Sugar is dissolved. Stir in Apples and Raisins. Cook, stirring, 2 to 3 minutes or until Apples are crisp-tender. Stir in rice, walnuts, and remaining 1-1/2 teaspoons cinnamon.



To serve, place 3/4 cup rice mixture in each tortilla sombrero, top each with a 1/4 cup scoop frozen yogurt. Garnish yogurt and rim of plate with cinnamon and/or nutmeg.


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Thursday, August 24, 2017, 12:53 am


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