Tortilla Cups with Yogurt & Fresh Fruit

This month in Everyday Food, Martha had a series on anything and everything "muffin-cup" that wasn't, well, muffins (I'm sure that in the weeks to come you'll see 'Muffin-Cup Mini Pizzas" or "Eggplant Feta Phyllo Muffin-Cup Pies"...). I have to hand it to that lady and her team of incredibly creative culinary ... cookers. They really are quite ingenious with their endless string of new recipes. I had a lot of fun making these guys up for a dessert this week. The only thing I'd recommend is actually BRUSHING the butter on because I just dribbled and rubbed the butter in with my hands and got many a butter-burn. In the end though, they look gorgeous and can be made with pretty much any kind of fruit you have hanging around your kitchen whispering, hey, I'd look so darn good in a  sugar-dusted tortilla cup... 


In the picture, these guys look quite well cooked because we made ours with whole wheat tortillas. The original recipe called for white tortillas but hey, go with what you've got. Use whatever kind of yogurt you'd like too. Bon appétit! 


Ingredients (for 6):
- 6 flour tortillas (the small 6`` kind)
- 2 tbs. unsalted butter, melted
- 2 tbs. granulated sugar
- 1 1/2 cups plain yogurt
- 3 tbs. brown sugar
- 1 1/2 cups fruit like berries, peaches, plums, nectarines etc. etc.
- 1 1/2 tsp. fresh lemon juice


Directions:
1. Preheat oven to 375 degrees. Lightly brush both sides of tortillas with melted butter and sprinkle both sides with granulated sugar. Lay tortillas over 6 jumbo muffin cups (tortillas will overlap). Bake until tortillas are soft and pliable, 3 minutes. Remove from oven and, with the bottom of a glass, gently press each tortilla into a muffin cup so it folds up and forms a cup shape. Bake until tortillas are crisp and golden at edges, about 12 minutes. Immediately remove tortillas from cups and let cool completely on a wire rack, 15 minutes.
2. Meanwhile, in a small bowl, whisk together yogurt and 2 tablespoons brown sugar. In another small bowl, toss together fruit, 1 tablespoon brown sugar, and lemon juice. To serve, divide yogurt mixture among cooled tortilla cups and top with fruit.