Fruit Salsa with Cinnamon and Sugar Chips
Shannon Clark
Shannon Clark
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350 Calories
72 g Carbs
6 g Protein
4 g Fat
Total Time
12 servings

If you're tired of the classic nacho chips and salsa, this will give you a change of pace while still being very healthy and helping you get in plenty of vitamins and fiber.


  • 2 whole kiwi
  • 2 whole mango
  • ¼ cup raspberries
  • ¼ cup blueberries
  • 4 cup strawberries
  • 1 packet splenda
  • 1 cup brown sugar
  • 1 whole orange juice, fresh squeezed
  • 10 whole whole-wheat tortilla (10-inch)
  • 16 tbsp splenda
  • 1 tbsp cinnamon

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  1. In a large bowl, mix together all the fruit.
  2. Next, stir together the Splenda, brown sugar, sugar-free fruit spread, and juice.
  3. Pour this over the fruit and toss until well covered.
  4. Place in the fridge for at least 15 minutes.
  5. In a small bowl combine Splenda and cinnamon.
  6. Coat one side of each tortilla with butter spray and then tear into bite-sized pieces.
  7. Lay flat on a baking tray and then sprinkle with cinnamon mixture.
  8. Spray one more time with butter spray and then place in a preheated oven at 350 degrees F for about 8-10 minutes or until brown.
  9. Allow to cool before serving with fruit salsa.

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