Mini Fruit Tacos & Sunshine Lemon Pie in CI Kitchen

We're making weather inspired dishes with guest chef, Colleen Hatton

Champaign, Ill. - Colleen Hatton with Dish Passionate Cuisine is whipping up a few weather inspired dishes as we give a favorite WCIA meteorologist a ciLiving style send off.
 

 
Sunshine Lemon Pie
 
  • 1 large lemon
  • 4 large eggs
  • ½ cup butter, melted
  • 1 teaspoon vanilla
  • 1½ cups sugar
  • 1 9 inch pie crust, unbaked 
  •  
  1. Take your pie crust out of the freezer or make your own. 
  2. Preheat your oven to 350 degrees.
  3. Wash your lemon then cut up and remove all the seeds. (Don't peel it, you will blend the whole lemon!) Place in your high powdered blender 
  4. Add the eggs, butter, vanilla and sugar. Blend till smooth. 
  5. Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
  6. Let cool then chill in the fridge.
 
 
Mini Fruit Tacos
  • For the Taco Shells:
  • 24-30 (3 inch) flour tortillas *see instructions and note*
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • nonstick cooking spray
  • For the Filling:
  • 8 ounces light cream cheese (neufatchel, ⅓ less fat), softened
  • 1 tablespoon honey
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup chopped strawberries
  • ½ cup chopped, mandarin orange slices
  • ½ cup chopped pineapple
  • ½ cup peeled and chopped kiwi 
  • ½ cup blueberries 
 
  1. Preheat the oven to 350.
  2. To prepare the flour tortillas you can use a biscuit cutter to cut your regular-sized tortilllas down to size. I used a 3" circle.
  3. Mix together the cinnamon and sugar.
  4. Lay the cut tortillas out flat and very lightly spray them with the nonstick cooking spray. Sprinkle them evenly with the cinnamon sugar.
  5. Gently fold each tortilla in half hang them upside down on the rungs of your oven rack (a slight fold will yield a wider taco shell that is easier to fill). Bake for 5 - 7 minutes and then remove and gently set aside.
  6. In a large bowl, beat the cream cheese, honey, sugar, and cinnamon until fluffy, about 3 minutes. 
  7. Spoon 1-2 teaspoons of the filling into each shell.
  8. Top with the sliced fruit.

 


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