Tangy Fruit Salsa with Cinnamon Chips
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 7-inch flour tortillas
Preheat oven to 400 degrees F.
Combine sugar and cinnamon in a shaker or small bowl.
Lightly spray tortillas with water then sprinkle with cinnamon-sugar mixture.
Cut each tortilla into 8 wedges and place in single layer on cookie sheet.
Bake 8–10 minutes or until lightly browned and crisp.
Remove to cooking rack and cool completely.
1 cup frozen raspberries
2 peaches, peeled and chopped or 1 15-ounce can peaches, drained and chopped
2 kiwifruits, peeled, sliced and quartered
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon sugar
Place all ingredients in bowl. Mix gently. Serve with cinnamon chips.
Makes 8 servings
Fruit tray with fruit dip (Paula Deen)
2 whole pineapples
2 large clusters green seedless grapes and several clusters Champagne grapes
6 oranges, peeled and sliced into wheels
1 cantaloupe, cut into cubes or balled
1 honeydew melon, cut into cubes or balled
24 long stemmed strawberries
6 to 8 kiwi, peeled and sliced
2 cups blueberries
Red Leaf lettuce, to line silver tray
French Cream, recipe follows
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.
· 1 decade ago