Fruit Salsa with Cinnamon Crisps

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.