Under 30 Minutes

Tortilla Cups with Yogurt and Fresh Fruit

Try different flavor variations, like adding a dash of cinnamon or nutmeg along with the sugar. Ice cream would be terrific in place of the yogurt.

  • Total Time:
  • Servings: 6
Tortilla Cups with Yogurt and Fresh Fruit

Source: Everyday Food, September 2010


  • 6 flour tortillas (6-inch)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 1/2 cups plain yogurt
  • 3 tablespoons light-brown sugar
  • 1 1/2 cups fruit, such as berries or sliced nectarines, peaches, or plums
  • 1 1/2 teaspoons fresh lemon juice


  1. Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.

  2. Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.

Cook's Notes

Use a juice glass or ladle to form the tortilla cups. You can make them a day ahead: Let cool completely and store in an airtight container at room temperature.


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