Kathy’s Fruit Salsa

Published in Recipes by Chere Bork MS, RDN on April 22, 2014
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Looking for a healthy super quick dessert? You are in luck with this speedy fruit salsa.

I used my favorite fruits - strawberries, raspberries, blackberries, mango and kiwi for color. I love anything food from Trader Joe’s. Stacy is another brand of Pita Chip with Cinnamon and Sugar. Be careful they are addictive! I can’t keep them in my house!
I used my favorite fruits – strawberries, raspberries, blackberries, mango and kiwi for color.
I love anything food from Trader Joe’s. Stacy is another brand of Pita Chip with Cinnamon and Sugar. Be careful they are addictive! I can’t keep them in my house!

Cut up your favorite fruits.  Kathy cuts up strawberries, mango, kiwi, blue, black, and raspberries. Drizzle honey over it, mix it in. Cover and chill in refrigerator overnight. Serve with Pita Chips with Cinnamon and Sugar for dipping. For a little taste of heaven, top with a dollop of freshly whipped cream sweetened with sugar.

Kathy's Fruit Salsa
Kathy’s Fruit Salsa

 

I am lucky that Kathy cooks for me about every 6 weeks for our Mastermind Speaking Group. I ask for every single recipe…they are that awesome! Kathy’s favorite things to cook in the kitchen include whatever is colorful, flavorful, beautiful, plentiful, and healthy. 
I am lucky that Kathy cooks for me about every 6 weeks for our Mastermind Speaking Group. I ask for every single recipe…they are that awesome! Kathy’s favorite things to cook in the kitchen include whatever is colorful, flavorful, beautiful, plentiful, and healthy.

I served this as a prelude to our Easter Dinner while we had the Easter Egg Hunt and prepared the rest of the meal.  I had a guest who needed wheat free and made her chips out of corn tortillas.

Easy to make Wheat Free Cinnamon and Sugar Chips
Easy to make Wheat Free Cinnamon and Sugar Chips

Wheat Free Cinnamon and Sugar Chips

  • Corn tortillas
  • Melted butter
  • ½ cup sugar
  • 1 tablespoon cinnamon

Preheat oven to 350°F. Cut tortillas into eighths with a pizza cutter. Using a pastry brush, brush melted butter on one side. Sprinkle cinnamon and sugar on each chip. Bake for 10 minutes or longer until crisp. Allow to cool. They taste best if they are eaten the same day as you bake them. If you store then, and they get soggy, pop them in the oven and bake a few minutes to crisp them up.

If you can tolerate wheat, the flour tortilla chips will not get soggy and I believe they taste better than the corn tortilla chips.

Lydia loved it! What’s not to love? Fruit and whipped cream!
Lydia loved it! What’s not to love? Fruit and whipped cream!

 

 

From Chere Bork

I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”

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