Fruit Salsa Sundaes with Crispy Ribbons
3 (7-inch) flour tortillas
11/2 tablespoons sugar
1/2 teaspoon Pantry Korintje Cinnamon
1 tablespoon strawberry jelly
2 cups strawberries, hulled and coarsely chopped
4 kiwi, peeled, sliced and quartered
4 cups vanilla frozen yogurt
For tortilla ribbons, preheat oven to 400°F. Arrange tortillas on
smooth side of Large Grooved Cutting Board. Brush lightly with water
using Pastry Brush. Combine sugar and cinnamon in Flour/Sugar Shaker;
sprinkle evenly over tortillas. Stack tortillas and cut in half. Slice
each stack of tortillas crosswise into 1/4-inch-wide strips using
Chef's Knife. Gently toss tortilla strips and arrange in an even layer on
Stoneware Bar Pan. Bake 15-18 minutes or until light golden brown and
crisp. Remove from oven; cool completely.
For salsa, zest lime to measure 1 teaspoon zest using Lemon
Zester/Scorer; finely snip zest using Kitchen Shears. In Small Batter
Bowl, combine jelly and lime zest. Hull strawberries using Cook's
Corer(R); coarsely chop using Food Chopper. Add strawberries to jelly
mixture. Slice kiwi using Egg Slicer Plus(R); cut slices into quarters
using Utility Knife. Add to jelly mixture; mix gently.
Scoop frozen yogurt into small bowls using Ice Cream Dipper; top
with salsa and tortilla ribbons.
Yield: 8 servings or 16 sample servings
Nutrients per serving: (Light) Calories 250, Total Fat 1.5 g, Saturated
Fat 0 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 8 g, Sodium 135
mg, Fiber 3 g
Cook's Tip: This salsa is best when made immediately before serving.
Ground cinnamon can be substituted for the Korintje Cinnamon, if
Our Simple Additions(TM) Small Bowls are perfect for serving this
Source: Pampered Chef