Ingredients

The following ingredients have 4 Servings
  • Fruit salsa:
  • 16- oz. strawberries (diced)
  • 2 kiwi (peeled and diced)
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 3 Tbsp. sugar-free apricot preserves or jam
  • Cinnamon chips:
  • 4 flour tortillas (I used soft taco size)
  • cooking spray
  • 1/2 cup sugar
  • 1 1/2 tsp. cinnamon

Instruction

  • Preheat oven to 350º F. Cover a large baking sheet with parchment paper.
  • On a large plate, combine the sugar and cinnamon. Spray each tortilla front and back and carefully lay on the plate, one at a time. Move around lightly to get the cinnamon and sugar to adhere to the tortilla, then flip coating the other side.
  • With a pizza cutter, cut cinnamon and sugar tortilla in half and then each half into four pieces, creating 8 slices per tortilla. Spread out on the baking sheet. Repeat with all tortillas and then place in the oven for 8-10 minutes. Pull baking sheet from oven and set aside to cool.
  • Meanwhile, combine the fruit and the preserves in a medium sized bowl. Serve with cooled cinnamon chips and enjoy!