Cherry Cheesecake Taco Dessert

Instructions:

1. Preheat the oven to 400*
2. Using a 4 inch cookie cutter, cut out as many rounds from the tortillas that you can, you want at least 20.
3. Dip each tortilla round that you cut, into melted butter and then coat with crushed graham crackers
4. 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)
5. Bake for 10 minutes, or just until they begin to brown
6. Set aside to cool still on the pan
7. While the shells are cooling, make the strawberry topping by adding the water, sugar and strawberries to a pot.
8. Bring this to a boil, then reduce the heat and simmer to soften the strawberries
9. Dissolve the cornstarch in the water and add to the strawberries, bring to a boil, stirring constantly.
10. Remove from heat and cool completely
11. In a large mixing bowl, beat the cream cheese, confectioner’s sugar, vanilla, lemon zest and heavy cream until it thickens.
12. Cover the bowl and place in the refrigerator for 30 minutes.
13. Using a piping bag, fill each taco shell with the cream cheese filling then top with ½ tsp of strawberry topping
14. 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