* 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|
|Calories from Fat: 35 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 194
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