Fruit Salsa and Cin­na­mon Chips

The Victoria Standard - - Nutrition -

Fruit Salsa 2 large ki­wis, peeled and diced 2 large Golden De­li­cious ap­ples,

peeled, cored and diced 1 cup rasp­ber­ries 2 cups straw­ber­ries, diced 1 tbsp white or brown su­gar 1/2tsp grated or­ange zest (optl) Cin­na­mon Chips 5 - 10in whole grain flour tor­tillas 1 tbsp melted but­ter 3/4tsp cin­na­mon 1 tbsp su­gar

Pre­heat oven to 350F. In a large bowl, thor­oughly mix ki­wis, ap­ples, rasp­ber­ries*, straw­ber­ries*, your sweet­ener of choice and the or­ange zest, if us­ing. * If frozen, de­frost and drain be­fore adding. Set aside. Mix cin­na­mon and su­gar in a small bowl. Brush but­ter on one side of each tor­tilla and sprin­kle with cin­na­mon su­gar. Cut into wedges and put on bak­ing sheet lined with parch­ment pa­per. Bake 8 to 10 min­utes un­til golden brown. Scoop up the fruit salsa with your baked cin­na­mon chips and en­joy!

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