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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 13, 2010

TANGY FRUIT SALSA .WITH CINNAMON CHIPS (from The Pampered Chef's STONEWARE SENSATIONS)

Sweeten your options with this raspberry, peach and kiwifruit salsa. Cinnamon tortilla chips are the ultimate dippers.

Cinnamon Chips:

1 tablespoon sugar
1/4 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°F. Combine sugar and cinnamon. 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 cookie sheet. Bake 8-10 minutes or until lightly browned and crisp. Remove to Cooling Rack; cool completely.

Meanwhile for salsa, place raspberries in small bowl. Chop peaches and kiwi. Combine all salsa ingredients; 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)

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