Wednesday, March 16, 2011

Apple Berry Salsa


medium Granny Smith apples
pint strawberries, diced (about 1 1/2 cups)
kiwi, peeled and diced
small orange
tablespoons packed brown sugar
tablespoons apple jelly or apricot jam
Baked Cinnamon Chips

  1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef's Knife. Place fruit in Small Batter Bowl.
  2. Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
  3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.
Yield: 3 cups (16 servings)
Nutrients per serving: (Low Fat) (3 tablespoons salsa): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g Sodium 0 mg, Fiber 1 g

Diabetic exchanges per serving (3 tablespoons salsa): 1/2 fruit (1/2 carb) 

Baked Cinnamon Chips
8 - 7" flour tortillas
1 Tbsp water
1/4 tsp ground cinnamon

  1. Preheat oven to 400ºF. Split each pita pocket in half horizontally; cut each round into eight wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles.
  2. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining pita wedges.
Yield: 96 pita chips (12 servings)
Nutrients per serving: (Low Fat) Nutrients per serving (8 chips): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 3 g, Sodium 160 mg, Fiber less than 1 g

Diabetic exchanges per serving (8 chips): 1 starch (1 carb)
Cook's Tips: When purchasing pita bread, be sure to buy pita bread rounds that have pockets so they can be split in half.

Use the Pizza Cutter to quickly and easily cut the pita rounds into even wedges.

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