Red White and Blue Dessert Tacos

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

  • 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
  • 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.
  • 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.
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