Apple Berry Salsa with Baked Cinnamon Tortilla Chips

Ingredients:

2  Apple	medium Granny Smith apples
1	pint strawberries, diced (about 1 1/2 cups)
2	kiwi, peeled and diced
1	small orange
2	tablespoons packed brown sugar
2	tablespoons apple jelly or apricot jam
	Baked Cinnamon Chips

Directions:

1.     Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef's Knife. Place fruit in Small Batter Bowl.

2.     Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.

3.     Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)

Nutrients per serving: (Low Fat) (3 tablespoons salsa): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g Sodium 0 mg, Fiber 1 g 

Diabetic exchanges per serving (3 tablespoons salsa): 1/2 fruit (1/2 carb)

Cook's Tips: The Apple Peeler/Corer/Slicer works best with fresh, firm, uniformly shaped apples and potatoes. Ingredients:

8	(7-inch) flour tortillas

Baked Tortilla Chips

Directions:

1.     Preheat oven to 400°F. Cut each tortilla into eight wedges; arrange half of the tortilla wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp.

2.     Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

3.     Variations: Baked Cinnamon Chips: Lightly spray tortillas with water. Combine 1 tablespoon sugar and 1/4 teaspoon ground cinnamon in Flour/Sugar Shaker. Sprinkle cinnamon sugar evenly over tortillas. Cut each tortilla into eight wedges and bake as directed above. Cool completely. 

Chocolate-Drizzled Cinnamon Chips: Prepare Baked Cinnamon Chips as recipe directs. Place 1/2 cup semi-sweet chocolate morsels in Small Micro-Cooker®; microwave, uncovered, on HIGH 1-1 1/2 minutes, stirring after each 20-second interval or until chocolate is melted and smooth. Drizzle chocolate evenly over cinnamon chips; let stand until set.

Yield: 64 chips (16 servings)

Nutrients per serving: (Low Fat) Nutrients per serving (4 chips): Calories 40, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 6 g, Protein 1 g, Sodium 130 mg, Fiber less than 1 g 

Diabetic exchanges per serving (4 chips): 1/2 starch (1/2 carb)

Cook's Tips: Use the Pizza Cutter to quickly and easily cut the tortillas into even wedges.

To easily drizzle melted chocolate, place a small, resealable plastic food storage bag inside the Measure-All® Cup. Pour melted chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow the chocolate to flow through.

Source: The Pampered Chef