Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips
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Make half your plate fruits and vegetables

Fruit Salsa and Cinnamon Chips
Yield: 10 servings

Ingredients:

  • 3 kiwi, gently rubbed under cold running water, peeled and diced
  • 2 apples, gently rubbed under cold running water, peeled, cored, and diced
  • 6 ounces, raspberries, washed gently under cool running water
  • 1 pound strawberries, washed gently under cool running water, sliced
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar
  • 3 Tablespoons strawberry fruit preserves
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 10 Whole wheat flour tortillas

Directions:

  1. Wash hands with soap and water.
  2. In a large bowl, combine kiwis, apples, raspberries, strawberries, 2 Tablespoons sugar, brown sugar, and fruit preserves. Mix gently.
  3. Cover and chill in the refrigerator for at least 15 minutes.
  4. In a small bowl, mix 1/2 cup sugar with cinnamon.
  5. Preheat oven to 350 degrees F.
  6. Cut tortillas into wedges and arrange in a single layer on a large baking sheet. Coat one side of each wedge with cooking spray. Sprinkle wedges with cinnamon and sugar mixture. Spray again with cooking spray.
  7. Bake 8-10 minutes. Repeat with any remaining tortilla wedges. Serve with chilled fruit salsa.

Nutrition Information:

  • Serving Size (1/10 of recipe):
  • Calories 210
  • Total Fat 3g
  • Saturated Fat 0.5g
  • Sodium 230mg
  • Total Carbohydrates 45g
  • Fiber 4g
  • Protein 3g