Fruit Salsa Sundaes with Crispy Ribbons

Tortilla Ribbons
3 (7-inch) flour tortillas
11/2 tablespoons sugar
1/2 teaspoon Pantry Korintje Cinnamon

Salsa
1 lime
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
desired.

Our Simple Additions(TM) Small Bowls are perfect for serving this
dessert.

Source: Pampered Chef