One of my sweet friends recently had a baby who is allergic to all things dairy and peanut butter. Being the amazing mom that she is, she has given up my two favorite food groups (peanut butter is a food group, right?!) until she is done nursing her baby.
I have been thinking about her and all the things (especially treats!) that she is sacrificing for her cute baby and so I made it my mission to find her something sweet that she could eat . . .
Holy cow! It was so hard!
EVERYTHING I love has either dairy and/or peanut butter in it!
After pouring over dozens and dozens of recipes, I found this little number. This fresh fruit salsa is so delicious that I seriously eat it with a spoon. It would be perfect as a side dish, appetizer, or dessert for any party or get-together . . . or even when you are by yourself (I polished off a whole bowl on my own). The perfect partner to this salsa is the homemade cinnamon chips. Don’t be intimated by them- they are so easy to whip up!
Serves: 4
Fresh Fruit Salsa and Homemade Cinnamon Chips
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 kiwis, peeled and diced
- 2 Fiji apples, peeled, cored, and diced
- 1 cup raspberries
- 1 pound strawberries
- 1-2 peaches, peeled and diced (I used frozen because they are still so expensive and they worked great!)
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 3 tablespoons fruit preserves, any flavor (I used homemade strawberry jam- the recipe is coming soon!)
- Ingredients for cinnamon chips:
- 10 (10 inch) flour tortillas
- Butter-flavored cooking spray
- 1/2 cup white sugar
- 1 Tablespoon cinnamon
Instructions
- In a large bowl, thoroughly mix kiwis, raspberries, strawberries, and frozen peaches. Then mix in apples (I added them last because I didn't want them to brown), white sugar, brown sugar, and fruit preserves. Cover and chill in the fridge for at least 15 minutes.
- Preheat the oven to 350 degrees.
- Mix together the sugar and cinnamon in a bowl.
- Coat both sides of a flour tortilla with butter-flavored cooking spray. Cut into wedges using a pizza cutter and dredge each wedge in cinnamon-sugar mix. Place in a single layer on a large baking sheet. Repeat until baking sheet is full.
- Bake in preheated oven for 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool for about 15 minutes (they will get crispier as they cool). Serve with chilled salsa.
7.8.1.2
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https://www.sixsistersstuff.com/recipe/fresh-fruit-salsa-and-homemade-cinnamon/
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