Kid-Friendly Recipes: Fruit Salsa and Cinnamon Chips

Fruit Sal­sa
Serves: 10 (1÷4 cup servings)

Ingre­di­ents:

• 1 – 16 oz. bag frozen fruit, thawed and diced (fresh and canned fruit is fine also)
• 2 tsp. lemon juice
• 1 tsp. sug­ar or Splenda

Direc­tions:

• In a large bowl, com­bine all ingre­di­ents. Mix gently.
• Serve with cin­na­mon chips and enjoy!

TIP: Try to add col­or and vari­ety into your fruit sal­sa. A good exam­ple includes 2 peach­es, 1 cup straw­ber­ries, 2 kiwis, and 1 pear.

Cin­na­mon Chips
Serves 8:

Ingre­di­ents:

• 3 – 4 medi­um-sized whole wheat tortillas
• 1 tbsp. but­ter, melted
• 3 tbsp. sug­ar or Splenda
• 1 tsp. cinnamon

Direc­tions:

1. Pre­heat oven to 350 degrees. Line a bak­ing sheet with parch­ment paper.
2. In a bowl, mix cin­na­mon and sug­ar together.
3. Cut tor­tillas into 6 – 8 tri­an­gle pieces each.
4. With a bast­ing brush, light­ly coat your chips with but­ter on each side.
5. Sprin­kle your cin­na­mon sug­ar mix­ture on each side of the tortilla.
6. Bake for 10 to 15 minutes.
7. Let the chips ful­ly cool before enjoying.