Fruity Salsa with Cinnamon Crisps
For tortilla crisps:
8 whole-wheat tortillas
1 tablespoon sugar
½ tablespoon cinnamon
For fruit salsa:
3 cups diced fresh fruit, such as apples, oranges, kiwi, strawberries, grapes or other fresh fruit
2 tablespoons sugar-free jam, any flavor
1 tablespoon honey or agave nectar
2 tablespoons orange juice
- Preheat oven to 350 F. Cut each tortilla into 10 wedges. Lay pieces on two baking sheets. Make sure they aren't overlapping. Spray the tortilla pieces with cooking spray.
- In a small bowl, combine sugar and cinnamon. Sprinkle evenly over the tortilla wedges. Bake for 10-12 minutes or until the pieces are crisp. Place on a cooling rack and let cool.
- Cut the fruit into small pieces. Gently mix the fruit together in mixing bowl.
- In another bowl, whisk together jam, honey and orange juice. Pour this over diced fruit. Mix gently. Cover with plastic wrap and refrigerate for at least 2 hours. Serve as a dip or topping for the cinnamon crisps.