Strawberry Apple Salsa and Cinnamon Crisps

strawberry apple salsa and cinnamon crisps.jpg

Adapted from Strive for Five.

Yield: 10 servings


Strawberry-Apple Salsa
2 cups/500mL Whole strawberries, frozen
2 Medium apples, cored and diced
1/4 cup/60mL Honey, liquid
Zest from 1 orange (carefully wash the orange beforehand)

Cinnamon Crisps
4  9-inch/22cm Whole-wheat tortillas        
1 tbsp/15mL White granulated sugar
1/2 tsp/2mL Cinnamon, ground




Strawberry-Apple Salsa

  1. Spread the strawberries on a large sheet pan to thaw for about 30 minutes.

  2. In a large bowl, mash the strawberries with a potato masher. Add the apples, honey, and orange zest. Stir well to blend.

This tangy fruit-salsa mix goes well with both sweet
and savoury dishes. It makes a delicious topping for
 vanilla-flavoured yogourt or with Cinnamon Crisps
(recipe below). Serve it with chicken fingers instead
of ketchup, which is very high in sodium.

Cinnamon Crisps

  1. Preheat oven to 425°F.

  2. Mix the sugar and cinnamon together.

  3. Brush the tortillas with water; sprinkle with the sugar/cinnamon mixture. Cut each tortilla into 16 pieces (4 x 16 = 64 pieces).

  4. Bake for about 5 minutes, until golden and crisp.

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