Yields 10 Servings
2 kiwis, peeled and diced
1 c. raspberries
1 c. hulled and diced strawberries
1 c. blueberries
1 eating apple, peeled, cored and diced (such as Fuji, Gala, Granny Smith or Honey Crisp)
2 tbsp. honey
1 tsp. lemon juice
3 tbsp no-sugar-added fruit preserves, any flavor
1/2 c. sugar (or 3.5 tbsp of stevia for a sugar-free option)
2 tsp. ground cinnamon
8 whole-wheat tortillas
1/4 c. butter, melted (or butter-flavored cooking spray)
Preheat the oven to 350 degrees.
In a large bowl, mix together the kiwis, raspberries, strawberries, blueberries, apple, honey, lemon juice and fruit preserves. Cover and place in the refrigerator to chill for at least 15 minutes.
In a separate small bowl, mix the sugar or stevia and the cinnamon.
Place the tortillas on a baking sheet, baste them with butter, sprinkle them with the desired amount of sugar and cinnamon, and then turn them and do the same on the opposite side.
Stack the tortillas on top of each other and cut them into 8 wedges. Then spread the chips out in one even layer and bake until crispy, approximately 8 to 10- minutes. Repeat with any remaining tortilla wedges.
Allow the tortilla chips to cool approximately 15 minutes before serving with the chilled fruit salsa.
Nutrition: Calories 211; Fat 5g; Saturated Fat 3g; Cholesterol 12mg; Sodium 140mg; Carbohydrate 45mg; Fiber 5g; Protein 3g.
Tip: Don’t have time or energy to make the tortilla chips? The salsa is also good with cinnamon-sugar pita chips and cinnamon graham crackers.