Try this Tangy Fruit Salsa with Cinnamon Chips recipe, or contribute your own.
Suggest a better description* One can (15-16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired. For cinnamon chips, preheat oven to 400F. In flour/sugar shaker, combine sugar and cinnamon. Using kitchen spritzer, lightly spray tortillas with water; sprinkle with cinnamon-sugar mixture. Using pizza cutter, cut each tortilla into 8 wedges; place in single layer on flat baking stone. Bake 8 ~ 10 minutes or until lightly browned and crisp. Remove to nonstick cooling rack; cool completely. Meanwhile, for salsa, place raspberries in 1 quart batter bowl. Using food chopper, chop peaches. Slice kiwifruit with egg slicer, cut into quarters. Combine all salsa ingredients in batter bowl; mix gently. Serve with cinnamon chips. Yield: 2 cups salsa and 32 chips Typed and Busted by Carriej999@AOL.com 5/98 Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 16 | ||
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Calories: 194 | ||
Calories from Fat: 35 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 312.1mg | 11 % | |
Potassium 157.3mg | 4 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 32.7g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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