Fruit Salsa and Cinnamon Chips

This is great for family holidays, all year around, from fourth of July to Christmas.

Ingredients

• 4 Kiwis, washed, peeled and diced
• 4 Golden Delicious or Granny Smith apples, washed, peeled, cored, and diced
• 1 lb raspberries, washed and cut in half
• 2 lb strawberries, washed and cut in fourths
• 1/4 cup sugar
• 2 Tbsp brown sugar
• 1/4 cus, 2 Tbsp apricot (or favorite) fruit preserves

• Butter-flavor cooking spray
• 20 flour tortillas (fajita size)
• 4 cups cinnamon-sugar mix

Directions

Preheat oven to 350 degrees.

• In a large bowl, mix together the fruit, sugar, brown sugar, and fruit preserves.
• Cover the bowl tightly and refrigerate for 20 minutes.
• Cut the tortillas into 8 triangles each.
• Arrange the tortilla wedges in a single layer on a parchment-line cookie sheet.
• Spray the wedges with butter-flavored cooking spray on the side facing up.
• Generously sprinkle with cinnamon and sugar.
• Spray again with butter-flavored cooking spray.
• Bake for 8 to 10 minutes.
• Allow the chips to cool for 15 minutes before serving.

The chips and salsa are good for a few days. Use any leftover Fruti salsa in yogurt or cottage cheese.