Chocolate Tacos W/ Ice Cream
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"Recipe source: Best of Cooking Light (2015)"
Ingredients
Nutritional
- Serving Size: 1 (61 g)
- Calories 223.3
- Total Fat - 10.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 9.7 mg
- Sodium - 93.7 mg
- Total Carbohydrate - 30 g
- Dietary Fiber - 2.4 g
- Sugars - 22.9 g
- Protein - 4.5 g
- Calcium - 42.7 mg
- Iron - 1.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 400 degrees F.
Step 2
In a bowl combine first 5 ingredients (-salt) and then stir in the next 3 ingredients (egg whites - vanilla).
Step 3
Spray a cookie sheet with non-stick cooking spray. Using your finger drew 4 (5 inch) circles on baking sheet. Spoon 1 tablespoon of batter onto each circle, spreading to edges of the circle using the back of your spoon. Bake for 5-8 minutes or until edges begin to brown. Loosen edges with a spatula and remove tacos from cookie sheet. Working quickly, drape each two over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped). Repeat procedure with the remainder of the batter in order to form 8 shells.
Step 4
In a microwave safe bowl combine chocolate chips and oil and then microwave on high for 1 minutes or until chocolate melts, stirring halfway through and stir until smooth. Spread 1 teaspoon of the chocolate mixture on the top third of the outside of both sides of the cooled shells and sprinkle with 1 teaspoon of chopped peanuts. Spoon 1/3 cup ice-cream over the peanuts into each shell. Drizzle remaining chocolate mixture evenly over ice cream, and then sprinkle with remaining peanuts. Freeze for at least 30 minutes before serving.
Tips & Variations
No special items needed.
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