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Fruit Salsa & Cinnamon Chips

Fruit Salsa & Cinnamon ChipsFruit Salsa

Calories 173 (22% from fat)
Fat 4.2 gram
Saturated Fat 1.4 gram
Trans Fat 0 gram
Chol. 0.6 mg.
Sodium 288 mg.
Carb. 32 gram
Fiber 4 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 4 gram

Ingredients


2 kiwis, peeled and diced

2 golden delicious or Cripps Pink apples, peeled, cored and diced

8 ounces of raspberries or blackberries

1 pound strawberries, trimmed and chopped

4 Tbsp. Splenda

1 Tbsp. Brown Sugar Splenda

1 Tbsp. Fruit Fresh

10 (10-inch) flour tortillas

butter flavored cooking spray

Cinnamon Sugar Ingredients

1 Tbsp. cinnamon, ground

2 Tbsp. Splenda or Stevia


1. In a large bowl stir together all the fruit, then mix in the 4 tablespoons of Splenda, the tablespoon of Brown Sugar Splenda and the tablespoon of Fruit Fresh. Cover and put in the refrigerator to chill for at least 15-20 minutes.

2. Preheat oven to 350 degrees Fahrenheit.

3. Cut each of the tortillas into 8 wedges, then lightly spray them with butter flavored cooking spray. Arrange them into single layers on cookie sheets.

4. Mix the tablespoon of ground cinnamon and remaining 2 tablespoons of Splenda together to make the cinnamon sugar.

5. Sprinkle the tortilla wedges with however much cinnamon sugar you would like, then lightly spray the wedges again with butter flavored cooking spray.

6. Bake in the pre-heated oven for 10 to 12 minutes, until a light brown color. Repeat until all the wedges are cooked.

7. Let wedges cool for 15 minutes, then put them in a bowl and serve beside the fruit salsa. We like to put serving spoons in the fruit salsa to scoop it up and small plates for people to put it on.

Yield: 16 Servings (4 Chips topped with fruit salsa are a serving.)


 Fruit Salsa & Cinnamon Chips

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