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    Fruit salsa with cinnamon crisps

    This is great for summer time with all the fresh fruit! I used fruit that I had. Kiwi or blueberries would be great, too!

    Cinnamon Crisps
    1tablespoon sugar
    1/2teaspoon ground cinnamon
    4 whole wheat flour tortillas or whole wheat pita bread, split
    1tablespoon water

    Salsa
    1small orange
    2medium Granny Smith apples, peeled, cored and finely chopped (2 cups)
    1/2cup finely chopped fresh strawberries
    1medium peach, peeled, pitted and finely chopped (2/3 cup)
    2tablespoons packed brown sugar
    2tablespoons apple jelly



    Heat oven to 400°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and cinnamon.
    Lightly brush both sides of each tortilla with water. Lightly sprinkle about 1/2 teaspoon sugar-cinnamon mixture over each side of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet.
    Bake 6 to 8 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool completely, about 10 minutes.
    Meanwhile, grate peel from orange; squeeze orange to make about 1/4 cup juice. In medium bowl, mix orange peel, orange juice and remaining salsa ingredients.
    If desired, garnish salsa with strawberry fan. Serve salsa with cinnamon crisps.

    Comments

    Christina Hagedorn
    Jun 28, 2010

    When we make fruit salsa we just use about 8 oz.strawberries chopped up (can use frozen), a can of crushed pineapple in juice (drained), 3 kiwi chopped, and 1 green apple, peeled and chopped. Still very sweet and no sugar added. My kids devour it. Brooke, this is the one I brought to your house.

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