Chocolate Tacos W/ Ice Cream
"Recipe source: Best of Cooking Light (2015)"
Original is 8 servings
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
