3 Flour tortillas
3 ts Cinnamon sugar
4 Eggs; beaten to blend
16 oz Plain yogurt
1 c Sugar
1/2 c Lemon juice
2 ts Vanilla; divided
1 tb Additional sugar
2 ts Gelatin
1/4 c Water
1 pt Whipping cream
1 qt Strawberries
Place each tortilla on a 12" foil square. Gently press each into a
9" pie pan. Sprinkle 1 tb cinnamon sugar over bottom of each. Fold
foil over tortilla edges. Bake at 450 F for 4 minutes. If tortillas
bubble gently prick with sharp fork. Set aside. Reduce heat to
300 F. Combine eggs, yogurt, sugar, lemon juice, and 1 ts vanilla.
Pour about 1 1/3 cups of mixture into each tortilla shell. Bake 20
to 30 minutes until set and top loses its shine. Cool on wire
racks. Slice berries and set aside reserving a few whole berries
for garnish. In small saucepan, stir 1 tb sugar and gelatin. Add
water and stir over medium heat until gelatin dissolves. Cool
5 minutes. Beat cream until it begins to thicken. Slowly beat in
gelatin mixture and remaining vanilla. Continue beating until cream
holds stiff peaks. Carefull remove foil from 1 tortilla. Place on
serving plate and fill center with 1/3 of the whipped cream.
Arrange half sliced berries on top. Repeat with remaing tortillas.
Chill until ready to serve.
Makes 8 servings.
Recipe by Edith Hodgson
of Little River Kansas 1991 Egg Recipe contest
