3 tablespoons sugar (45 mL)
1 teaspoon ground cinnamon (5 mL)
4 (6-inch) flour tortillas
2 tablespoons water (30 mL)
Vegetable cooking spray
1 package (4 serving size) instant sugar free vanilla or chocolate pudding mix
1 teaspoon grated lemon peel (5 mL)
1 teaspoon vanilla extract (5 mL)
1 DOLE® Banana, peeled, sliced
1 DOLE Mango, peeled, sliced
1 DOLE Kiwi fruit, peeled, sliced
½ cup DOLE Strawberries or Raspberries (75g)

Combine sugar and cinnamon. Brush tortillas lightly with water. Sprinkle sugar mixture over both sides of tortillas.

Spray large custard cups with nonstick cooking spray. Gently press tortillas into cups. Bake at 400° F (200° C), 10 minutes or until lightly browned. Cool.

Prepare pudding according to package directions. Stir lemon peel and vanilla into pudding.

Combine banana, mango, kiwi and strawberries, in small bowl.

Arrange tortilla shells on dessert plates. Spoon about ½ cup (115g) into each shell. Spoon fruit over pudding in shells.