Bake-Off® Contest 46, 2013
Mesa, Arizona

Red White and Blue Dessert Tacos

Fold flaky biscuits around whipped cream and berries to create a taco-inspired dessert.

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  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

2
cups sliced fresh strawberries
1
cup fresh blueberries
2/3
cup sugar
1
cup whipping cream
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'® biscuits
2
tablespoons Pillsbury BEST® All Purpose Flour
1/4
cup Crisco® Pure Vegetable Oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, gently mix strawberries, blueberries and 4 tablespoons of the sugar. Cover; refrigerate, stirring occasionally.
  • 2 In small bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Increase speed to medium. Slowly add 2 tablespoons of the sugar, beating until stiff peaks form. Cover; refrigerate.
  • 3 Separate dough into 8 biscuits. Sprinkle flour on work surface; press or roll each biscuit into 6-inch round.
  • 4 In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 30 seconds to 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed. Drain on paper towels. Sprinkle one side of the biscuit rounds with the remaining 4 tablespoons sugar.
  • 5 With slotted spoon, spoon 1/3 cup fruit mixture lengthwise in middle of unsugared side of each biscuit round. Spoon rounded 1/4 cup whipped cream along outside edge of fruit; fold biscuit round over to form taco. Serve immediately.
  • 1 In medium bowl, gently mix strawberries, blueberries and 4 tablespoons of the sugar. Cover; refrigerate, stirring occasionally.
  • 2 In small bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Increase speed to medium. Slowly add 2 tablespoons of the sugar, beating until stiff peaks form. Cover; refrigerate.
  • 3 Separate dough into 8 biscuits. Sprinkle flour on work surface; press or roll each biscuit into 6-inch round.
  • 4 In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 30 seconds to 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed. Drain on paper towels. Sprinkle one side of the biscuit rounds with the remaining 4 tablespoons sugar.
  • 5 With slotted spoon, spoon 1/3 cup fruit mixture lengthwise in middle of unsugared side of each biscuit round. Spoon rounded 1/4 cup whipped cream along outside edge of fruit; fold biscuit round over to form taco. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
Trans Fat
3g
3%
),
Cholesterol
35mg
35%;
Sodium
560mg
560%;
Total Carbohydrate
50g
50%
(Dietary Fiber
1g
1%
  Sugars
20g
20%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
20%;
Calcium
2%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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