Fruit Salsa & Cinnamon Chips


  • for fruit salsa:
  • 2 Granny Smith apples; peeled, cored, diced
  • 1 lb Louisiana strawberries
  • 2 kiwis, peeled and sliced
  • 8 oz raspberries
  • 8 oz blueberries
  • 1 Tbsp fresh lime juice
  • 2 Tbsp sugar substitute
  • 1 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • for cinnamon chips:
  • 8-10 inch whole wheat tortillas
  • cooking spray
  • 1 cup cinnamon


directions for fruit salsa

  1. In a large bowl, thoroughly mix all ingredients.
  2. Cover and chill in the refrigerator for at least 15 minutes.

directions for cinnamon chips

  1. Preheat oven to 350ºF.
  2. Coat one side of each flour tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges w/ desired amount of cinnamon. Spray again w/ cooking spray.
  3. Bake in the preheated oven 8-10 minutes. Repeat w/ any remaining tortilla wedges. Allow to cool for about 15 minutes. Serve w/ chilled fruit mixture.

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