For the Cinnamon Crisps
| 10 Flour Tortillas | 1/2 Cup Sugar |
| Cooking Spray | 1 Tsp. Cinnamon |
For the Fruit Salsa
| 2 Granny Smith Apples | 1/2 lb. Raspberries |
| 1 Lemon | 1 Tbsp. Brown Sugar |
| 2 Kiwis | 3 Tbsp. Preserves (Raspberry) |
| 1 lb. Strawberries |
Instructions for Cinnamon Crisps
1. Preheat oven to 350 degrees. Combine cinnamon and sugar. Set aside.
2. Working with 3 tortillas at a time, spray both sides of the tortillas and sprinkle each side lightly with cinnamon sugar.
3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11minutes or until crisp.
Instructions for Fruit Salsa
1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
2. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want. Allow to sit at room temperature at least 15 minutes before serving.
