Instructions:
- Preheat the oven to 400*
- Using a 4 inch cookie cutter, cut out as many rounds from the tortillas that you can, you want at least 20.
- Dip each tortilla round that you cut, into melted butter and then coat with crushed graham crackers
- Slightly fold the tortilla round and place it between two muffin cups (tip the muffin tray upside down and place between the underside of the cup)
- Bake for 10 minutes, or just until they begin to brown
- Set aside to cool still on the pan
- While the shells are cooling, make the strawberry topping by adding the water, sugar and strawberries to a pot.
- Bring this to a boil, then reduce the heat and simmer to soften the strawberries
- Dissolve the cornstarch in the water and add to the strawberries, bring to a boil, stirring constantly.
- Remove from heat and cool completely
- In a large mixing bowl, beat the cream cheese, confectioner’s sugar, vanilla, lemon zest and heavy cream until it thickens.
- Cover the bowl and place in the refrigerator for 30 minutes.
- Using a piping bag, fill each taco shell with the cream cheese filling then top with ½ tsp of strawberry topping
- You could sprinkle with graham cracker crumbs to garnish
Enjoy!
Nutrition Information:
- Serving Size: 1
- Amount Per Serving: Calories: 244 | Total Fat: 7g | Cholesterol: 16mg | Carbohydrates: 42g | Sugar: 17g | Protein: 4g