Tangy Fruit Salsa with Cinnamon Chips

Ingredients

• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 4 flour tortillas (6 inches)
• SALSA:
• 1 can (15 ounces) sliced peaches drained and chopped
• 2 kiwifruit peeled and chopped
• 1 cup sliced unsweetened strawberries
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1 teaspoon grated lime peel

Directions

Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.

In a bowl, combine the salsa ingredients; mix gently. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).

1. Combine sugar and cinnamon. Spritz tortillas with cooking spray; sprinkle with cinnamon-sugar. Cut each tortilla into eight wedges; place in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400 for 8-10 minutes or until lightly browned. Remove to a wire rack to cool.
2. In a bowl, combine the salsa ingredients; mix gently. Serve with cinnamon chips. Yield: 2-1/4 cups salsa (32 chips).

Chocolate Fruit Dip

Ingredients

• 1-1/2 cups plain yogurt
• 2 tablespoons fat-free milk
• 10 miniature marshmallows
• 2 tablespoons semisweet chocolate chips
• Assorted fresh fruit- blueberries, raspberries, strawberries

Directions

Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.

In a small heavy saucepan, combine the milk, marshmallows and chocolate chips. Cook and stir until chips are melted and mixture is smooth. Transfer to a small bowl; cool to room temperature.

Remove yogurt from cheesecloth and discard liquid from bowl. Gradually stir yogurt into milk mixture. Refrigerate until serving. Serve with fruit. Yield: 1 cup.