For tortilla ribbons, preheat oven to 400°F. Arrange tortillas on smooth side of Large Grooved Cutting Board. Brush lightly with water using Pastry Brush. Combine sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over tortillas. Stack tortillas and cut in half. Slice each stack of tortillas crosswise into 1/4-inch-wide strips using Chef's Knife. Gently toss tortilla strips and arrange in an even layer on Stoneware Bar Pan. Bake 15-18 minutes or until light golden brown and crisp. Remove from oven; cool completely.
For salsa, zest lime to measure 1 teaspoon zest using Lemon Zester/Scorer; finely snip zest using Kitchen Shears. In Small Batter Bowl, combine jelly and lime zest. Hull strawberries using Cook's Corer(R); coarsely chop using Food Chopper. Add strawberries to jelly mixture. Slice kiwi using Egg Slicer Plus(R); cut slices into quarters
using Utility Knife. Add to jelly mixture; mix gently.
Scoop frozen yogurt into small bowls using Ice Cream Dipper; top with salsa and tortilla ribbons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (170g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 2.2mg||1 %|
|Sodium 2496.7mg||86 %|
|Potassium 310.2mg||8 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 31.3g|
|Protein 4.8g||7 %|
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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: 203
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