FRUIT SALSA AND CINNAMON CHIPS

 

2 apples, peeled, cored, diced

1/2 lb raspberries, halved
1/2 lb strawberries, diced
2 kiwis, peeled and diced
3 tbsp 100% Fruit Apricot Fruit Spread
1 tbsp firmly packed brown sugar
Cinnamon chips (recipe below) for serving

In a large bowl combine the apples, berries, and kiwi with the fruit spread and brown sugar.  Gently, mix together well and cover.  Refrigerate for at least 15 to 20 minutes.

CINNAMON CHIPS:
1/2 cup sugar
2 tbsp ground cinnamon
10 (8-inch size) soft flour tortillas
butter-flavored cooking spray

Preheat oven to 350 degrees.

Combine the sugar and cinnamon together in a small bowl; set aside.

Using the cooking spray, coat one side of each tortilla.  Cut into wedges, arrange sprayed side down in a single layer on a large baking sheet; sprinkle evenly with the sugar mixture.  Spray with the cooking spray.

Bake about 10 minutes or until crisp.  Turn after 5 minutes.  Allow to cool slightly then serve with the salsa.

Yield: 10 servings

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