By Emily Gratopp, MS, PCC, ACTC, Extension Educator in Lancaster County
Looking for a refreshing, healthy dessert this summer? Fruit Salsa and Cinnamon Chips will be a favorite for children and adults alike. It’s a perfect dish to share at summer gatherings.
Fruit Salsa & Cinnamon Chips
(Yield: 15 Servings)
• 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
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 10 whole wheat flour tortillas
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 1/4 cup sugar with cinnamon.
5. Preheat oven to 350°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.
8. Store leftover salsa in a sealed container in the refrigerator for up to 4 days.
Nutrition Information: Serving Size (1/15 of recipe): Calories 160; Total Fat 3g; Saturated Fat 1.5g; Cholesterol 0mg; Sodium 190mg; Total Carbohydrates 31g; Fiber 2g, includes 6g Added Sugars; Protein 3g; Calcium 6%; Iron 0%; Potassium 4%.