Instructions: Preheat oven to 425. On baking sheet heat tortillas in oven 2 at a time until slightly
softened, about 1 minute. Brush both sides with some of the butter; sprinkle one side of each with 1/2 teaspoon sugar. Gently press each tortilla, sugared side up, into ungreased ovenproof (6-ounce) custard cup. Place on baking sheet; bake until tortillas begin to brown around the edges and become crisp, 10-12 minutes. Cool cups on rack, about 5 minutes. Remove tortilla shells from cups; cool completely on rack, about 10 minutes. (Can be made up to 2 days ahead and stored at room temperature on baking sheet, well covered with plastic wrap.)

Just before serving fill each shell with 1/2 cup ice cream; top with 1/3 cup fruit and 1 tablespoons chocolate syrup.

Yield: 6
servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.