Recipes Fresh Fruit Salsa with Sweet Tortilla Chips (Appetizer, Extras, Vegetarian)

Serving Size
6 chips, 1/2 cup fruit mixture
Number of Servings
    • 2 pints strawberries (Remove stems and dice.)
    • 4 kiwis, peeled & diced
    • 1 Granny Smith apple, diced
    • 3 tablespoon orange all-fruit spread 1 orange rind, grated
    • 1 pint fresh blackberries, diced
    • 1 pint fresh raspberries, diced
    • 1 tablespoon fresh finely chopped mint
    • 1/2 cup Splenda Granular
    • 6 6-inch reduced fat, flour tortillas
    • 1 teaspoon sugar
    • 1/2 cup hot water
    • 1 tablespoon Splenda Granular

Preheat oven to 225-degrees F. In a large bowl, mix strawberries, kiwis, Granny Smith apple, orange fruit spread, orange rind, blackberries, raspberries, and mint. Sprinkle on the Splenda and toss lightly to blend. In a small bowl, mix sugar and water. Brush the tortillas with the sugar water. Cut flour tortillas in half and each half into 6 pieces. Place on an un-greased cookie sheet and bake 10-15 minutes. Cool for 5 minutes and dust with remaining Splenda. (This recipe is ideal to prepare a day or two ahead and refrigerate. Store in a plastic container and place in ice chest for the trip. Store the chips in a closeable plastic storage bag. )

Nutrition Information

126 Calories; 1g Fat (8.8% calories from fat); 1g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 167mg Sodium