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.
This salsa 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 Recipe
An easy and delicious fruit salsa that is great as a snack or side dish. You'll love the easy homemade cinnamon chips!
Ingredients
- 2 kiwi fruit peeled and diced
- 2 Fiji apples peeled and diced
- 1 cup raspberries
- 1 pound strawberries
- 2 peaches peeled and diced (frozen works too)
- 1 teaspoon sugar
- 1 teaspoon brown sugar
- 3 Tablespoons Strawberry jam
Cinnamon Chips
- 10 (10 inch) flour tortillas
- butter flavoried cooking spray
- ½ cup 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.
Nutrition
Calories: 315 kcal · Carbohydrates: 79 g · Protein: 3 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 26 mg · Potassium: 626 mg · Fiber: 10 g · Sugar: 61 g · Vitamin A: 363 IU · Vitamin C: 127 mg · Calcium: 78 mg · Iron: 1 mg
Equipment
- Large Mixing Bowl
- Baking Sheet
Recipe Details
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