Instructions: Combine first 8 ingredients in bowl; beat until smooth. Chill, covered,

for 2 hours. Place 3 tablespoonfuls at a time in heated nonstick 8-inch

skillet over medium heat. Cook for 2 minutes or until batter appears dry; turn. Cook for 1 minute longer. Remove and drape over wire rack; cool for 15 to 20 minutes. Spread yogurt over half of each baked shell. Alternate 5 slices kiwi fruit and 5 slices strawberry on yogurt. Fold shells over to form tacos. Spread mango coulis in 3x4-inch ovals on bottom halves of 6 plates. Pipe raspberry sauce in 2 stripes across coulis. Swirl through sauces with knife. Place 1 taco beside coulis on

each plate. Garnish each plate with raspberries and mint.

NOTES :

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