If you combine this with my recipe for Fruit Dip – Look out – you may end up eating the entire recipe in one sitting, it is SO good! We served it with crepes one night and it went of smashingly. You could really use any variety of berries if raspberries are too expensive.
2 kiwi fruit, peeled and chopped
2 golden delicious apples, peeled, cored and diced
8 oz. raspberries
1 lbs. strawberries
2 Tbsp. white sugar
1 Tbsp. brown sugar
3 Tbsp. fruit preserves, any flavor
10 ten-inch flour tortillas
Butter flavored cooking spray
2 c. cinnamon sugar
1. Wash, hull and slice the strawberries; rinse the raspberries gently. Toss all the fruit together, sprinkle with both sugars; mix well. Gently fold in the fruit preserves, being sure to not damage the raspberries. Refrigerate for at least 15 minutes.
2. Preheat oven to 350°.
3. Cut the tortillas into wedges (using a pizza cutter makes this very easy). Spray with cooking spray and sprinkle with cinnamon-sugar. Place in a single layer on baking sheet and bake for 8 to 10 minutes or until golden brown and crispy. Cool for 15 minutes before serving with the fruit salsa. Store crisps in a resealable plastic bag.