Lime and basil brighten the flavors in this colorful salsa. It’s best when scooped up on a homemade cinnamon chip.
—NAVALEE HYLTON LAUDERHILL, FL
PREP: 30 MIN. • BAKE: 10 MIN. • MAKES: 4 1/2 CUPS SALSA (64 CHIPS)
SALSA
1 medium pear, peeled and finely chopped
1 medium apple, peeled and finely chopped
1 medium kiwifruit, peeled and finely chopped
1 small peach, peeled and finely chopped
1/2 cup fresh blueberries
1/2 cup finely chopped fresh pineapple
1/2 cup finely chopped fresh strawberries
2 tablespoons honey
1 tablespoon lime juice
3/4 teaspoon grated lime peel
3 small fresh basil leaves, thinly sliced
3 fresh mint leaves, thinly sliced
CINNAMON CHIPS
8 flour tortillas (8 inches)
Cooking spray
1/2 cup sugar
1 teaspoon ground cinnamon
1. In a large bowl, combine the salsa ingredients; mix lightly. Refrigerate until ready to serve.
2. Lightly spritz both sides of tortillas with cooking spray; cut each into eight wedges. In a large bowl, combine sugar and cinnamon. Add tortillas and toss to coat.
3. Arrange wedges in a single layer on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Serve with salsa.
Per 1/4 cup salsa with 4 chips: 124 cal., 2g fat (0 sat. fat), 0 chol., 118mg sod., 25g carb. (9g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 1/2 starch.