Fruit Salsa

Ingredients:

CINNAMON CHIPS

10 flour tortillas

Room temp grass-fed butter

Sugar substitute, like Monk Fruit or Swerve for sugar replacement

Cinnamon for sprinkling

FRUIT SALSA

2 Granny Smith apples, organic

1 lemon

1 cup finely diced melon

1 cup finely diced kiwi

1 lb strawberries

1/2 lb raspberries

4 tablespoons organic mixed-berry fruit preserves

Directions:

CINNAMON CHIPS

Preheat oven to 350 degrees. Working with two tortillas at a time, lather butter over tortilla shells. Sprinkle sugar substitute over it, then sprinkle cinnamon. Flip each tortilla and repeat. Stack both tortillas on top of each other. Using a pizza cutter, slice through the tortillas, cutting them into bite size (12) wedges. (Like chips.) Place on baking sheet and bake for about 10 minutes, or until crisp.

FRUIT SALSA

Finely chop the apples. Squeeze the juice from one lemon over the apples to prevent browning. Finely chop the rest of the fruit. Combine together in one bowl. Add preserves and mix well. Allow to sit for about 15 minutes before refrigerating to let the ingredients meld together.

I've served this both, as an appetizer and as a dessert. Both went over really well!