Fruit Salad in Cinnamon Tortilla Cups

Fruit Salad in Cinnamon Tortilla Cups

Prep Time

20 minutes

Cook Time

8 minutes


Fruit Salad in Cinnamon Tortilla Cups

Varying the fruit according to your taste or occasion makes for endless possibilities with this beautiful dish.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.


  • 1 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold water
  • 4 large lettuce leaves
  • 2 cups halved fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup cubed fresh pineapple
  • 1/2 cup low fat vanilla yogurt
  • 1 teaspoon orange juice
  • 1/8 teaspoon ground ginger


  • 1 Preheat oven to 450°F. Cut four 7-inch circles from aluminum foil. Spray lightly with no-stick cooking spray. Center foil on top of 4 (10-ounce) inverted custard cups, sprayed side up.
  • 2 Combine Pioneer Biscuit & Baking Mix, sugar, cinnamon and water in a small bowl; mix well. Turn dough out onto a surface lightly sprinkled with additional baking mix. Divide dough into 4 balls and roll each ball into 7-inch circle.
  • 3 Place dough on foil. Flute edges by pinching foil and dough between fingers. Place cups on a 15x10x1-inch baking pan.
  • 4 Bake 7 to 8 minutes until crisp and golden brown. Cool completely on wire rack. Turn cups over and carefully remove foil.
  • 5 Line tortilla cups with lettuce. Combine fruits and divide evenly among cups. Combine yogurt, orange juice, and ginger. Drizzle over fruit. Serve immediately.


15 Apr

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