Cinnamon Chips
1 tablespoon sugar
¼ teaspoon ground cinnamon
4 (7-inch) flour tortillas
Salsa
1 cup frozen raspberries
2 peaches, peeled and chopped
2 kiwifruit, peeled, sliced and quartered
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon sugar
For cinnamon chips, preheat oven to 400 degrees F. In Flour/Sugar Shaker, combine sugar and cinnamon. Using Kitchen Spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using Pizza Cutter, cut each tortilla into 8 wedges; place in single layer on flat Baking Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to Nonstick Cooling Rack; cool completely.
Meanwhile for salsa, place raspberries in 1-Qt. Batter Bowl. Using Food Chopper, chop peaches. Slice kiwifruit with Egg Slicer Plus; cut into quarters. Combine all salsa ingredients in Batter Bowl; mix gently. Serve with cinnamon chips.
Yield: 2 cups salsa and 32 chips (16 servings)
Approximately 80 calories and 1 gram of fat per serving (2 tablespoons salsa and 2 chips)
*Source: Doris Christopher’s Stoneware Sensations
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