Fruit Salsa with Cinnamon Chips
Prepared by: Tammy Roberts, Nutrition Specialist, University of Missouri Extension
June 2, 2013
- 1 apple cored and chopped into small pieces
- 1½ cups fresh strawberries, chopped
- 2 kiwi, peeled and chopped
- 1/2 cup crushed pineapple, drained, save the juice
- 8 (8-inch) whole-wheat flour tortillas
- 1 teaspoon cinnamon mixed with 1/3 cup sugar
- Preheat oven to 350 degrees.
- Rinse fruit with clean running water. Drain the fruit.
- Chop the apples, strawberries and kiwi. Combine the chopped fruit with the drained crushed pineapple in a bowl. Chill.
- Lay the tortillas separately on a cutting board. Sprinkle or brush the tortillas with approximately 2 teaspoons of pineapple juice. Sprinkle each tortilla with the cinnamon and sugar mixture.
- Cut each tortilla into eight wedges and place on a baking sheet.
- Bake at 350 degrees for 6 minutes.
- Cool on a rack and store crisps in an air tight container.
(Data is for 8 chips with 1/3 cup of salsa)
Fat: 3.2 g
Sodium: 192 mg
Carbohydrate: 39.9 g
Fiber: 3.3 g
Protein: 4 g
This recipe was taken from Iowa State University Extension’s Food and Fun for Active Families 2007 Nutrition Calendar.
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, June 17, 2013