Fruit Salsa and Tortilla Crisps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup, unthawed Strawberries, frozen, unsweetened 1 fruit (2-5/8" dia) Oranges 2 fruit without skin, medium Kiwi Fruit .5 cup, crushed, sliced, or chunk Pineapple, canned 2 serving Green Onion (fresh-1 stalk) 8 gram(s) Bell Pepper Yellow raw sweet (by C25KGAL) 3 tsp Lemon Juice 'Real Lemon' 100% juice 13 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g 2 serving La Tortilla Factory - Low Carb Tortilla, large size .25 cup Granulated Sugar 1 tsp Cinnamon, ground 1 tbsp Butter, salted
Tortilla Crisps: Preheat oven 350 degrees. Cut each tortilla into 8 wedges. Melt butter and brush on tortilla wedges. Mix sugar and cinnamon and sprinkle onto buttered tortilla wedges. Bake on a pizza pan for 5 to 10 minutes until crispy. Cool and store in an airtight container.
Fruit Salsa:
Cut and chop all ingredients so bits are salsa size for dipping with tortilla crisps. Drain crushed pineapple. Mix all ingredients together and refrigerate overnight. Serve in small dessert bowls with crisps.
Serving Size: makes 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRYSBAR.
Fruit Salsa:
Cut and chop all ingredients so bits are salsa size for dipping with tortilla crisps. Drain crushed pineapple. Mix all ingredients together and refrigerate overnight. Serve in small dessert bowls with crisps.
Serving Size: makes 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRYSBAR.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 3.9 g
- Cholesterol: 5.2 mg
- Sodium: 115.7 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 7.3 g
- Protein: 3.8 g
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