Apple Berry Salsa with Cinnamon Chips

Jennifer S.
This fruit salsa makes a great appetizer or can be served as a fun side dish with a Mexican meal.

CINNAMON CHIPS
4 (7-inch) flour tortillas
1 tbsp sugar
1/2 teaspoon ground cinnamon

SALSA
2 med Granny Smith apples
1 cup strawberries -- sliced
1 kiwi fruit -- peeled and chopped
1 small orange
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400 degrees. For cinnamon chips, lightly spray tortillas with water. Combine sugar and cinnamon in flour/sugar shaker; sprinkle over tortillas. Cut each tortilla into 8 wedges; place in single layer on round baking stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack; cool completely.

For salsa, peel, core, and slice apples. Cut apples into quarters; chop with food chopper. Slice strawberries and chop kiwi. Place fruit in 1 quart bowl. Zest orange and juice. Add orange zest, orange juice, brown sugar and apple jelly to fruit mixture, mix gently. Serve with cinnamon chips.

Berry-Banana Freezer Pops

Jennifer S.

2 packages (10 ounces each) frozen strawberries in syrup, slightly thawed and undrained
1 container (6 ounces) Yoplait® Original strawberry yogurt
1 small banana, mashed
10 wooden sticks with rounded ends (Can be found in most craft supply stores)

1 Place strawberries, yogurt and banana in blender. Cover and blend until smooth 2 Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

Tips

For a different flavor, try frozen berries with a matching berry yogurt and the banana.