Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Lemon grater
Oven mitts
Pan
Paring knife
Plate
Timer
Cutting board
Kitchen scales
Spoon
Cooling rack
Toothpick
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Fajita pouches
Quarter the tortillas, fold over the corners of each quarter to create a pouch, secure with a toothpick. Place the fajita pouches (with the opening facing down) on a tray lined with baking paper.
To bake
Approx. 5 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave the pouches to cool on a rack.
Filling
Place the yoghurt, cream cheese and honey in a bowl, grate the zest of the lemon, mix in. Quarter 2 strawberries, set aside with 8 raspberries and 16 blueberries. Dice the remainder of the strawberries and mix into the yoghurt mixture with the remainder of the berries.
To serve
Spoon 3 tbsp of filling into each fajita pouch, decorate with the reserved berries.
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