Tangy Fruit Salsa with Cinnamon Chips

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2 Kiwifruit; peeled, sliced
1 ts Sugar
2 Peaches; peeled and chopped *
2 ts Lime juice
1 tb Sugar
1/4 ts Ground cinnamon
4 7-in diameter Flour tortillas
1 c Frozen raspberries

Original recipe makes 16



* 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 on May 8, 1998

Verified by stevemur
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Calories Per Serving: 194 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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